We give the moromi enough time to soften in order to draw out the umami. The sake was produced using Harima's natural features, and has a rich, fruity aroma along with a refreshing flavor.
Sake brewed using Harima's natural features
Using 100% A-grade district Yamada Nishiki rice
For the shubomai, kojimai, and kakemai, our Junmai Ginjo luxuriously uses 100% A-grade district Yamada Nishiki rice, the most famous rice for brewing sake in Japan, cultivated in Miki City, Hyogo Prefecture, an area that produces a large amount of Yamada Nishiki rice. The sake has a mellow, fruity taste. We recommend it for people who are new to Japanese sake.
Miki City, Hyogo Prefecture produces a large amount of Yamada Nishiki rice. For the kojimai and kakemai, our Junmai Ginjo luxuriously uses the region's A-grade district Yamada Nishiki.
Sake brewed using Miki City's terroir
The fierce cold winter mornings characteristic of basins together with natural features that produce soft water are ideal for brewing sake.
Brewing the sake
We soften the moromi to draw out the umami.
Best enjoyed chilled. You can have it before your meal or during your meal.
Basic product information
|Product name||Aoitsuru Junmai Ginjo Yamada Nishiki Shizuku|
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