Using a local rice “Yume-Ikkon”, originated in Fukuoka, and polished down to 60%. This Junmai-Shu is slowly fermented in low temperature. As a result, it becomes rich and full-bodied taste but carrying fresh and fruity scent. It goes well with wide range of dishes.
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Dry ◯ ◉ ◯ ◯ ◯ Sweet
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Light ◯ ◯ ◯ ◉ ◯ Rich
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Clean ◯ ◯ ◯ ◉ ◯ Aromatic
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