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Sake Rice: Yamadanishiki (produced in Japan)
rich taste like caramel and brown sugar origin from aging
refined rich taste derived from Yamahai brewing method
refined richer texture
Sake Rice: Yamadabo (produced in Japan)
Sari Gowarimorohaku Junmaidaiginjo Sake Rice: Yamadanishiki (produced inSari Gowarimorohaku Junmaidaiginjo Hand crafted Junmaidaiginjo. Best when served cold, it makes en excellent pairing with meals, especially Japanese foods, Sushi. You will feel this Sake smoothly enter the body like a light breeze over rice fields. Volume: 720ml (per bottle) Alcohol %: 16% Raw materials: Rice and Koji (Koji mold) Sake Rice: Yamadanishiki (produced in Hyogo, Japan) Semimai Buai (Polishing ratio): 50% (50% remaining) Acid degree: 1. 7