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firm and well structured acid
Semimai Buai (Polishing ratio): 65% (65% remaining)
Seimai Buai (Polishing ratio): 50% or less (slightly changes depends on vintages
Junmaiginjo brewed with fine underground water and Yamadanishiki produced in Hyogo
Raw materials: Rice
Kikuhime Tsurunosato Yamahaijunmai BY3 (2021) firm and well structured acidKikuhime Tsurunosato Yamahaijunmai BY3 (2021) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% Raw materials: Rice
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