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Description
Daikoku Masamune Junmai Ginjo Hyogonishiki se elabora con Hyogonishiki, un cultivar de arroz para sake desarrollado en la prefectura de Hyogo como alternativa al Yamadanishiki, que ofrece un perfil de sabores regional distinto. La clasificación junmai ginjo no exige alcohol añadido y requiere una proporción de pulido del 60% o menos, resultando en un estilo afrutado y aromático.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
Yasufuku Matashirou Shouten
Utilizando íntegramente el agua 'Miyazu', orgullo de Nada Gogo, y el Yamada Nishiki y el Hyogo Yume Nishiki de la prefectura de Hyogo, reconocidos como arroces para sake de primera calidad, este sake se elabora a mano con esmero. Su nombre es Masamune Daikoku.
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