Sweet sparkling Junmaishu dry-hopped with Tardif de Bourgogne hops
SAKE METER VALUE : -12 / TOTAL ACIDITY : 2.5
Rice polished to 65%, and the unusual addition of white koji to our 6-stage mashing process ferments to a refreshing, sparkling sake to be enjoyed throughout the year.
Doubling early mashing stages also yields a lower alcohol content to 12%.
Awashizuku’s sweetness balanced by the white koji’s acidity are sure to delight sake and wine lovers alike.
