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The percentage of Koji is higher than the other sake of Masuizumi
well-structured body which is not expressed by usual Japanese Sake
Akebono Daiginjo
Aging year: 10 years and more (in the bottle
This Junmaidaiginjo is brewed by Masuizumi and aged in oak barrel which is used for white wine
Hatsuarashi Junmai The percentage of Koji isHatsuarashi Junmai Hand crafted Junmai produced by the sea. Please enjoy this Sake with seafoods. Volume: 720ml (per bottle) Alcohol %: 15% Raw materials: Rice (produced in Toyama) and Koji (Koji mold, produced in Toyama) Sake Rice: Oyamanishiki (produced in Toyama, Japan) Seimai Buai (Polishing ratio): 55% (55% remaining) Yeast: Kanazawa yeast Tasting note: Rich and complicated rice taste, slightly vivid acid, very dry, medium to full body.