In the era when there was a class system, this design was sold as a first -class sake. New rice is 65 % for rice polishing and alcohol and sugar. The yeast is a yeast that is good for Ginjo Sake -type sake brewing. Alcohol content 15.5 % sake degree +4 acid level 1.1 Amino acid level 1.0 The fragrance that feels like Ginjo sake remains, the acidity and amino acids are moderate, and it is a well -balanced and beautiful flavor. If you enjoy it with a warm warm and enjoy it with a flat cup, the taste will be even more enhanced.
Price information is only available in Japan.
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