Masumi Junmai KAYA
KAYA is one of Japanese traditional colour. This Sake is named from brown and gold colour of rice fields during the autumn harvest season in the country side. The yeast is No.7 yeast, and this No.7 yeast is isolated in Masumi Kura. NO. 7 yeast is used in almost Kuramoto in Japan.
Volume: 720ml (per bottle)
Alcohol %: 14%
Raw materials: Rice and Koji
Sake Rice: Miyamanishiki (produced in Nagano) and Hitogokochi (produced in Nagano prefecture)
Seimai Buai (Polishing ratio): 70% (70% remaining)
Yeast: No.7 yeast (Brewing Association Yeast No.7)
Tasting note: Slightly milky taste, richer taste and soft sweetness of rice, flavour of rice, good balance taste, dry, medium body.