Using a local rice “Yume-Ikkon” originating from Fukuoka and polished down to 60%. This Junmai is slowly fermented in low temperature. As a result, it expresses rich and full-bodied taste along with a fresh and fruity scent. It goes well with a wide range of dishes.
Rice polishing: 60% / Rice variety: Yume Ikkon / Alcohol: 15-16% / SMV: +3-5 / Acidity: 1.6-1.8 / Yeast: Proprietary