Kanazawa Nakamuraya Muroka Tokubetsu Junmai

Fermented as Junmai sake using elegant and calm fragrance No. 14 yeast (Kanazawa yeast). By realizing a refreshing aftertaste due to the sharpness of fermentation, which is also a characteristic of this yeast, we brewed to make the most of the compatibility with the meal in accordance with the concept of Nakamuraya, and aim for pure rice sake that can be enjoyed without drinking. In addition, since the sake itself was refreshed, the alcohol content was set to 16 degrees and pursued the richness.