Kikuhime Daiginjo 14 yeast (Kanazawa Yeast)

14 yeast (Kanazawa Yeast)

Seimai Buai (Polishing ratio): 40% (40% remaining)

Tasting note: Comfortable flavour

Sake Rice: Yamadanishiki (produced in Japan)

Tasting note: Elegant Ginjo aromas

Kikuhime Daiginjo 14 yeast (Kanazawa Yeast)Kikuhime Daiginjo Kikuhime Daiginjo first vintage is launched in 1968. Kikuhime takes over traditional brewing way of Ginjo, and creatives the wrold of Ginjo. This aged Daiginjo is represented of Kikuhime. Please enjoy this Sake at room temperature or slightly cold. Volume: 720ml (per bottle) Alcohol %: 17% to 18% Raw materials: Rice, Koji (Koji mold) and Distilled alcohol Sake Rice: Yamadanishiki (produced in Yokawa, Hyogo, A (Special A area), Japan)