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简介
Prepared using the kyugokei kobo (traditional-method yeast cultivation), this tokubetsu junmai draws on a historical yeast approach associated with slower, cooler fermentation than modern propagated yeasts. The traditional preparation builds a more complex fermentation base.
规格
风味特征
内敛
华丽
轻快
浓醇
根据类别与精米步合推算，并非实测值。
清酒类型What is Tokubetsu Junmai?
Special pure rice sake with distinctive character and depth.
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佐藤仁左衛門酒造場
山形县
品牌奥州自慢
地址123 Kamiyama Soujin Shinmei Tsuruoka Yamagata
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