Suigei Tokubetsu Junmai Ryoma label

In order to bring out the best of the ingredients, the rice is polished to 55%. The characteristics of the raw rice vary depending on the region and variety. We carefully assess the characteristics of the rice and manage the brewing process and mash. Koji was brewed to produce strong koji, and the sake was slowly brewed at low temperatures with our own yeast and water from the source of Kagamigawa River. After pressing, the sake is stored in a low-temperature tank and bottled in time for shipment. This junmai sake combines the delicious flavor of rice with a crisp finish. The aroma is subdued, and the unique acidity of drunken whale gives it a broad yet crisp taste. It is a perfect match with food and is ideal as a mid-meal sake. At 10-15℃, it has a full flavor and fresh acidity, and is very smooth on the palate. At 40-45℃, the entire flavor is in harmony and you can enjoy its richness and lingering aftertaste. Special Designation Grade Tokubetsu Junmai Ingredients Rice and Rice koji ABV 15% 720ml