山田錦のお酒を２５％、吟ぎんがのお酒を７５％と、2種類の酒米のお酒をブレンドしました。穏やかな香りとなめらかな旨みがご馳走を一層美味しく引き立ててくれます。
「KURA MASTER 2018」金賞受賞。. Sake junmai daiginjo created from the blend with 25% alcohol by Yamada Nishiki (produced in Hyogo) and sake junmai daiginjo with 75% of Gin Ginga sake. The characteristics of both varieties of rice make themselves felt, and the scent combined with a delicate aroma and a soft taste complement the dishes in a most delicious way. Winner of the "KURA MASTER 2018" Gold Award in France. Rice type: Gin Ginga and Yamada-nishiki. Polishing ratio (seimaibuai) (精米歩合): 50% Sake Meter Value (nihonshudo) (日本酒度): +1.0 Acidity (sando) (酸度): 1.3. Serve at 10 - 20° C (better), or less than 10° C / 20 - 30° C (best). Bottle size 720ml.
「KURA MASTER 2018」金賞受賞。. Sake junmai daiginjo created from the blend with 25% alcohol by Yamada Nishiki (produced in Hyogo) and sake junmai daiginjo with 75% of Gin Ginga sake. The characteristics of both varieties of rice make themselves felt, and the scent combined with a delicate aroma and a soft taste complement the dishes in a most delicious way. Winner of the "KURA MASTER 2018" Gold Award in France. Rice type: Gin Ginga and Yamada-nishiki. Polishing ratio (seimaibuai) (精米歩合): 50% Sake Meter Value (nihonshudo) (日本酒度): +1.0 Acidity (sando) (酸度): 1.3. Serve at 10 - 20° C (better), or less than 10° C / 20 - 30° C (best). Bottle size 720ml.
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