Karakuchi Tezukurijyunmai Mitsutake

The raw materials were made of Koji rice, Yamada Nishiki from Saga Prefecture, and rice made from Saga prefecture, and both were polished up to 50 %. Ginjo -brewing low -temperature fermentation, and the old -fashioned handmade koji -ko was used as the same as Daiginjo Sake. While feeling the taste of rice unique to pure rice, the tight mouthfeel is sharp. It is a dry pure rice sake that makes you feel.