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Koji (Koji mold) and Sake (Rice produced in Japan)
The limited number of aged Sake is carefully selected
Sansyouraku Yamahai Junmai
smooth texture
Hanagaki Kimoto Junmai Koji (Koji mold) and SakeHanagaki Kimoto Junmai Brewing method is Kimoto. Kimoto is a traditional method which is established in Edo era with using living yeast. Please enjoy this Sake warm. Volume: 720ml (per bottle) Alcohol %: 15% Raw materials: Rice and Koji Sake Rice: Rice produced in Japan Seimai Buai (Polishing ratio): 70% (70% remaining) Tasting note: Aroma of matured Sake like nuts and cinnamon, concentrated sweetness of rice, complicated taste, well structured
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