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Description
Produzido com 100% de arroz Akebono cultivado em Okayama e polido a 73%, este genshu é engarrafado sem diluição com mais de 19% de álcool. A água extraída do aquífero do Rio Ashimori, a mesma fonte utilizada durante o famoso cerco por inundação de Toyotomi Hideyoshi, sustenta um sake reconhecido com o Prêmio Hoo por quarenta anos consecutivos de primeiros lugares no Concurso de Jizake da Prefeitura de Okayama.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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