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Description
교토부 후시미의 긴시마사무네가 빚는 혼조조로, 1995년에 도입한 독자적인 액화 담금 제법으로 쌀을 죽 상태로 만든 후 발효시킵니다. 양조장 내에서 시간당 70톤으로 솟아나는 후시미의 명수 '도코이와이'의 물을 사용한 교토 스타일의 혼조조입니다.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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