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Description
Due to long -term low -temperature fermentation technology and yeast characteristics, alcohol content is 11 % sake even after fermentation. It is a peroxic and high acidity of 2.2, and its ingredients are a lot of normal sake, and many of them are produced in more apple acids than lactic acid. If you cool it with a wine glass, you can feel the elegant acid, which contains a weak capronic acid, and a lot of appleic acid, and you can enjoy this liquor.
Specifications
CategoryJunmai Daiginjo
RegionFukushima · Fukushima Junmai Daiginjo →
BreweryNINKI INC
BrandNinkiichi
ABV11%
Polish Ratio50%
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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NINKI INC
Fukushima
Nihonmatsu City, Fukushima Prefecture.
Popular sake brewing is made through sake brewing throughout the year, and features highly fresh products.
In order to suppress oxidation, it is stored in a bottle instead of a tank, and most of the products are burned for sterilization.
It is handmade with traditional manufacturing methods and tools, and aims for a modern flavor, so brewing sake that matches modern diets such as casual Daiginjo, sparkling sake, wine glass, and ginjo sake. We offer it at the most delicious time than to do.
Est.2007
BrandNINKI ICHI
Address470 Yamada Nihonmatsu Fukushima
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