Junmaiginjo
RecommendedJunmai Ginjo Kizuna 500ml ￥ 1,540
Junmai Ginjo Kizuna 500ml
Raw rice Gohyakumangoku, rice polishing ratio 50%, alcohol 12-13%, sake content -23.0, acidity 2.6
This sake is produced using the W method using wine yeast.
It is characterized by low amounts of amino acids and succinic acid, and high amounts of malic acid and acetic acid, giving it a slightly wine-like flavor and a moderately sweet taste.
The W method uses the same Kizunai for tomesoe preparation.
The product name was created with the hope that it would be useful in situations where people can celebrate relationships.
It is characterized by low amounts of amino acids and succinic acid, and high amounts of malic acid and acetic acid, giving it a slightly wine-like flavor and a moderately sweet taste.
The W method uses the same Kizunai for tomesoe preparation.
The product name was created with the hope that it would be useful in situations where people can celebrate relationships.
