New type of Junmai Genshu has high acidity, apple acid and sake lactic acid. Recommended to serve cold in wine glass with seabream sashimi or delicate vegetable dish to enhance its taste.
Alc: 11%
720ml
Polishing ration 50%
Rice: Gohyakumangoku
SMV: -18
Acidity: 2.2
Serve: Chilled
