Kamo Kinshu Junmai Daiginjo 35

賀茂金秀 純米大吟醸35

Hyogo prefecture's Tojo special A district Akizu's rice is regarded as the best raw sake rice in Japan. It is pressed and then aged at a low temperature for about half a year. This results in a moderately round taste and a delightful aroma, in addition to a mild carbonic acid. Kamo Kinshu's unique tingling and fresh feeling is enjoyed after cracking the bottle open; its flavor disperses nicely, providing an immensely satisfying experience.

Rice Type 使用米: Yamada Nishiki
Alcohol  Content: 16%
RPR      精米歩合: 35
Acidity         酸度: 1.2
SMV     日本酒度: +3