This Junmai Daiginjo sake is carefully made with special brewing rice “YAMADA NISHIKI”, which is polished to 49%.
Used the special yeast and natural water from Kyoto. Only pasteurized once to create a fresh taste.
TOMIO JDG YAMADA NISHIKI 49
TYPE: Junmai Daiginjo
ALC(VOL.): 15.4%
SMV: +1.0
ACIDITY: 1.5
RICE: Yamadanishiki
RICE MILLING: 49%
這款純米大吟釀酒採用特製的釀造米 「山田錦」 精心製作，透過不斷的嘗試與長時間細心作業才將精米度降到 49%。
使用京都特製的酵母和天然水。只有巴氏殺菌一次，才能創造新鮮的味道。
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