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and Koji (Koji mold)
richer taste and soft sweetness of rice
Sake Rice: Sakanishiki (produced in Izumo
Alcohol %: 14%
Daiginjo brewed by Kikuhime with their intensive endeavor for Ginjo berwing
Kikuhime Tsurunosato Yamahaijunmai BY29 (2017) and Koji (Koji mold)Kikuhime Tsurunosato Yamahaijunmai BY29 (2017) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw
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