Junmai Ginjo Genshu Hakurei -02

A new cut in a new cut with an alcohol content of 12 degrees, emphasizing "sourness" and fruity. With the cooperation of the Kyoto Industrial Technology Research Institute, we use "Kyoto no Saki", a cold -sake yeast among "Kyoto yeast", and finish it slightly sweetly with a mariage with "white koji". I did it. Perfect for modern diets such as grilled, fried foods, pizza and gyoza instead of sashimi. You can enjoy it like RTD and feel like "Refreshing" with your family and friends. You may enjoy it as a dessert wine that is not a dessert wine.