Product Information

raw materials

Rice (domestic), rice malt (domestic), brewer's alcohol.

Rice production area, etc.

Rice (Niigata), rice malt (Niigata)

Rice polishing ratio

60

alcoholic content

15 degrees.

sake leeway

＋4

Only 60% polished rice, equivalent to ginjo-shu, is used, using only 'Gohyakumangoku' from Yoshikawa Ward, Joetsu City.
A luxurious honjozo sake with a long moromi period and minimal addition of alcohol. This sake offers the characteristic lightness and full five-flavour taste of Gohyakumangoku, along with a moderately dry taste.
In the mouth, you can taste the fullness of the rice flavour, but once you drink it, you will not be disappointed as it goes down your throat and leaves a clean, light aftertaste.
As it is a honjozo sake, alcohol is added, but only to a minimum, so there is none of the tingling or twangy sensation on the tongue that other honjozo sake tends to have.
When heated, the sake has an even drier and deeper flavour.