Otani Shuzo Co., Ltd.

　

Raw rice yamadanishiki / Tamae, rice polishing rate 50%, alcohol content 15 degrees, sake degree +3.8, acidity 1.3

The rice polishing rate is Junmaidaiginjo standard, and it is brewed using Ginjo brewing, which is a special specification that combines the ``arabashiri'' and ``seme'' parts when pressing the moromi. Since the sake quality is closer to Junmaishu, we call it Tokubetsujunmaishu.
It is a sake that has a clearer, lighter and more delicate flavor than Junmaishu, and is smoother down the throat, but also has a rich flavor, richness, and fullness that makes it easy to feel the deep flavor. It is a quality sake that can be enjoyed in a wide variety of ways, whether at room temperature, chilled, or warmed.