Alcohol Volume: 15.6%

Rice:Yamada nishiki, Akita komachi
Polish: 55%

SMV : -1.0
Acidity :1.7
Yeast :In-house yeast
Squeezing Method :Yabuta Method
Pasteurised :Not Pasteurised

Point :
Food Pairing :White fish sashimi, grilled fish and boiled fish

Sake description :
A unpasteurized sake (Namazake) Junmai Ginjo made with a blend of Yamada Nishiki and Akita Sake Komachi, native sake rice in Akita. Fruits forward aroma ofwhite peach and freshwith delicate acidity. It is characterized by a gentle, slightly fruit-like sweetness on the pallet with multipleslayers of flavour, unique of Namazake.The refreshing feeling of new sake, the balance of fine acidity and clear pallet.