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and refreshing
This Junmai Daiginjo is produced using the traditional "Fukuro Tsuri" (bag-hanging method)
with a polishing ratio of 45%
This Daiginjo is then aged in tanks for some time to achieve an even stronger flavor
This Daiginjo from Obata Brewery has a polishing ratio of only 35%
momotose 10 years aged sake 720ml Miniatur and refreshingThis Junmai sake has been aged for 0 years in ceramic tanks, giving it a very complex flavor. The amino acids and oxygen give this Koshu sake (aged sake) its rich amber color.
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