Less " brutal " in aroma than the Junmai Ginjo version of the Kotobuki. This turns into elegance and refinement of this product. Complexity is guaranteed and evolves with the glass. This sake needs some oxygen, so open 10-15min before serving.
Brewery: Nakashimaya (Shunan, Yamaguchi)
Type: Junmai DaiGinjo
Rice: 100% Yamadanishiki
Polishing Ratio: 38%
Alcohol: 16%
Content: 720ml
Sake Meter Value: +2.0
Serve temperature: 8-12°C
Ingredients: Water, rice, koji, yeast
