Our Junmai Ginjo Shiboritate Nama Genshu is only sold once a year in December. This sake is produced through careful, long-term fermentation at a low temperature. As it is unpasteurized, it retains the very mild flavor of rice. Also, it has a well-harmonized balance of freshness and restraint, which delivers a very sophisticated taste.
| Alcohol | 17.5% |
| sake meter value | ±0.0 |
| acidity | 1.9 |
| amino acid | 1.3 |
| koji rice used | Yamadanishiki |
| brewing rice used | Yamadanishiki, Gohyakumangoku |
| rice-polishing ratio | 50% |
| yeast | Kyokai No. 701, M310 |
Seasonal (available from December)
Numerical values, such as alcohol percentages, may vary.