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The polishing ratio is 50% and category is Junmaidaiginjo
slightly soft sweetness of rice taste origin from Junmai brewing
Tasting note: Fresh and slightly fruit flavour
Seimai Buai (Polishing ratio): 50% (50% remaing)
Wagauji Junmaidaiginjo Senei Karakuchi
Masumi Yamahai Junmaidaiginjo Nanagou The polishing ratio is 50%Masumi Yamahai Junamidaiginjo Nanagou Renewal Junmaidaiginjo of Masumi. No. 7 yeast is isolated in Masumi Kura, and NO. 7 yeast is used in almost Kuramoto in Japan. "Nanagou" in product name means "No. 7" in Japanese. This Sake expresses the good point of taste which can be made with No. 7 yeast. This Sake is made with rice produced in Nagao, yeast from their own Kura and water from the mountains in Nagao. This Sake can express the land of Shinshu