This sake is made using our very own Kyokai yeast No.12, discovered by Urakasumi which made the brewery a specialist in the crafting of sakes with elegant ginjo aromas. Clear with tinges of yellow in appearance. Muscat, lemon, ripe persimmon, hints of banana and sugar cane aromas. Light, medium dryness, and a higher acidity on the palate. Pairs well with light BBQ, spinach and mushroom sautéed, sweet-salty meals. Serve chilled or room temperature (10～25℃).
Rice polishing: 55% / Rice variety: N/A / Alcohol: 15-15.9% / SMV: N/A / Acidity: N/A / Yeast: Proprietary