Brewed with flower yeast, it has a gorgeous aroma and soft sweetness.
Fruity aromas with the notes of apple blossom and wild rose, the sourness is released from the soft sweetness, and the mouthfeel is refreshing and concise, with a hint of peach. By using flower yeast of the abelia flower as one of the main ingredients, it is a gorgeous and refreshing Junmai Ginjo that spreads the fragrance of blooming flowers.
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| Record of Awards | - |
| Sake Texture | Junmai-ginjo |
| Ingredients | Shirakaba Nishiki from Nagano Prefecture |
| Rice Polishing Ratio | 59% |
| Alcohol Percentage | 15% |
| Sake meter value | -3 |
| Acidity | 1.5 |
| With/ without a carton |
No box |
The perfect temperature to drink
The perfect temperature to drink
Taste Classification
Taste Classification
Food Pairing:Umami Food
Food Pairing:Umami Food
Good examples of food pairings are Clams steamed in sake, Chinese steamed seafood, Salt-baked chicken and Thai raw shrimp, etc.
Area:Chubu (Pref. Nagano )
Area:Chubu (Pref. Nagano )
