satsukokoro Tokubetsu Junmaishu

Safety / Security / 100 % rice from Okayama Prefecture Special Junmai sake with a discerning of 40 % of rice polished. The true value of sake brewing, the umami and moderate acidity drawn by aged work. It is a sake quality that does not get tired of drinking with a gentle mouthfeel. The alcohol contained in alcohol is a pure US -alcohol born from the fermentation process. Due to fermentation processes (parallel sidelifying) by koji bacteria and yeast, sake contains good nutrients for various body, including essential amino acids and kojic acid. (Koji bacteria are determined as the national bacteria "national bacteria", and the ingredients that are effective for the body have been reviewed again.) You can enjoy it in a wide range of temperature zones, from cold sake to hot sake from the size of the vessel, which has sake quality. Come on local sake in Bizen Okayama!