Denyu Junmai Ginjo
This sake is made exclusively with high-quality "Koshitanrei" rice, contract-grown in the lush nature of Uonuma and Ojiya. It is an ideal sake, born from passion and know-how, bringing together the essence of rice, water and technique.
Ingredients- Rice :
- Koji: Koshitannrei Origin: Ojiwa
- Must: Koshitannrei Origin: Ojiwa
- Prefecture : Niigata
- Polishing : 55%
- Fermentation : Sokujo
- Classification : Junmai Ginjo
- Water hardness : Soft
- Yeast : S9arg
- Toji : Echigo Toji
- Palate : Semi-sweet
- Fragrance : An elegant and delicate fragrance
- Accompaniments : Shrimp tempura, salt-sprinklered and sliced beef tongue, etc.
- Serving temperature : Chilled, room temperature and hot
- Storage : Refrigerator, dark and cool place
Alcohol abuse is dangerous for your health, please consume in moderation.
The sale of alcohol to minors is prohibited.