Masumi Junmaiginjo KURO

The colour of the label is one of Japanese traditional black colour. The philosophy of this Sake is harmony with taste. Clear taste and richer taste. The name of Kuro (direct translation is black) express glossy black Japanese traditional lacquered work. The yeast is No. 7 yeast. This yeast is isolated in Masumi Kura, and NO. 7 yeast is used in almost Kuramoto in Japan. 

Volume: 720ml (per bottle)

Alcohol %: 15%

Raw materials: Rice and Koji

Sake Rice: Miyamanishiki (produced in Nagano), Yamadanishiki (produced in Yamakuni area, Kato-shi, Hyogo, Japan) and Sankeinishiki (produced in Nagano)

Seimai Buai (Polishing ratio): 55% (55% remaining)

Yeast: No.7 yeast (Brewing Association Yeast No.7)

Tasting note: Slightly elegant Ginjo aroma, refined clear taste, smooth texture, good balance taste, dry, medium body.