Okunokami Junmai Nakadori Muchosei Nama
Junmai Daiginjo using 50 % rice polishing rate of "Sake Komachi", a rice suitable for sake brewing from Akita prefecture. It has a refreshing liquor quality with a scent that you won't get tired of drinking as it ages. Yabuta type mechanical squeezing upper tank. The alcohol content is adjusted to the 15 degree level, and it is commercialized by carbon free filtration once by burning.
SMV: 0 、 Rice: Hattannishiki 、 Polished: 55%
Junmai Ginjo using 55% rice polishing rate of "Sake Komachi", a rice suitable for sake brewing from Akita prefecture. It has a refreshing liquor quality with a scent that you won't get tired of drinking as it ages. Yabuta type mechanical squeezing upper tank. The alcohol content is adjusted to the 15 degree range, and it is lighter than Junmai Daiginjo, which has been fired once, and is finished with an emphasis on sharpness.
SMV: 0 、 Rice: Hattannishiki 、 Polished: 55%
The aroma of sweet fruits is gentle, and the sweetness is relatively refreshing in the housekeeper, but it has umami and richness and is deep. You can drink it crisply and crisply when it is cold, and you can enjoy the delicious taste with lukewarm sake by changing the temperature.
SMV: +1 、 Rice: Hattannishiki 、 Polished: 55%