The two types of Kizakura yeast in this sake, one providing the "traditional sake-like acidity" of succinic acid and the other contributing to a "refreshing acidity" of malic acid, enhance the refreshing acidity through increased content, resulting in a pleasant mouthfeel. This sake pairs well with Western dishes such as meat and fried foods, and its characteristic feature is its refreshing aftertaste.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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