Dried mushroom on the nose; viscous and creamy in weight and texture; bright grapefruit notes on palate; crisp finish. Technically qualifying as a junmai ginjo, this junmai is a great introduction to sake Grade: Junmai Seimaibuai: 60% Nihonshudo: +4.0 Rice: Tamazakae Yeast: Association #1401 Pressing: Fune

• Content : 15.7%