Masumi Junmaiginjo SHIRO
The alcohol percentage of Japanese Sake is around 15 to 17 % in average. (If not diluted, the alcohol percentage is around 19%.) This Sake alcohol percentage is 12%. You can enjoy lighter and casual taste Sake. This Sake uses No. 7 yeast. This No. 7 yeast is isolated in Masumi Kura, and NO. 7 yeast is used in almost Kuramoto in Japan.
Volume: 720ml (per bottle)
Alcohol %: 12%
Raw materials: Rice and Koji
Sake Rice: Sankeinishiki and Hitogokochi (produced in Nagano prefecture)
Seimai Buai (Polishing ratio): 55% (55% remaining)
Yeast: No.7 yeast (Brewing Association Yeast No.7)
Tasting note: Mild ginjo aroma like a banana and apple, smooth light texture, good balance taste between gentle sweetness and acidity, dry, light to medium body.