Tokubetsu Junmai-shu made from sake-brewing rice polished to a rate of 60%. It is slowly fermented at a low temperature with Sai-no-Kuni yeast bringing out a wonderful aroma and flavor.
|Ingredients||Rice (Product of Japan) Rice Koji (Product of Japan)|
|Percentage of Alcohol||Over 15% but below 16%|
|Sake Meter Value||＋1|