| Winery |
Kitaya Kansansui 45% Junmai Daiginjo |
| Vintage |
--- |
| Region |
Fukuoka-ken |
| Grape |
Yamada Nishiki |
| Style |
Sake & Shochu |
| Sweetness |
Dry |
| Body |
Light |
| Tasting note |
酒造好適米「山田錦」「雄町」を45％に磨き上げ、奥八女・矢部村の深山に源を発する矢部川の伏流水で仕込み、低温でじっくり発酵させました。華やかでフルーティな香りと柔らかくキレの良い味の純米大吟醸酒です。ちょっと良い「晴れの日」に楽しんでいただきたいお酒です。和食全般に良く合います。女性にも大変人気です。
Using water from Yabe River and blended with “Yamada-Nishiki” and “Yume-Ikkon” , both of which are high-grade sake rice in Japan. Their rice-polishing ratios are 45%. Junmai Dai-Ginjyo Kansansui is slowly fermented in low temperature. This sake is soft and crisp, but also rich and fruity scent. It goes well with wide variety of Japanese cuisine. The product for the export to the United States uses “Yamada-Nishiki“ 60% and “ Yume-Ikkon“ 40%
Milling: 45% |
| Rating |
WSWA Double Gold 2011 |
| ABV |
14%~15% |
| Size |
750ml |
