Akebono Junmaidaiginjo Sake Rice: Sankeinishiki and Hitogokochi

Sake Rice: Sankeinishiki and Hitogokochi (produced in Nagano prefecture)

The alcohol percentage of Japanese Sake is around 15 to 17 % in average

Tasting note: Elegant Ginjo aroma

This Sake is brewed with the yeast which is used in Champagne

Kikuhime Daiginjo

Akebono Junmaidaiginjo Sake Rice: Sankeinishiki and HitogokochiAkebono Junmaidaiginjo Hand crafted Junmaidaiginjo produced by the sea. White sticker on the front bottle expresses the sun rising from the Tateyama mountains. Please enjoy this Sake cold. Volume: 720ml (per bottle) Alcohol %: 16% Raw materials: Rice and Koji Sake Rice: Yamadanishiki (produced in Toyama, Japan) Seimai Buai (Polishing ratio): 40% (40% remaining) Tasting note: Elegant Ginjo aroma, rounded soft touch, refined taste and soft sweetness of