Daiginjo

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Ingredients: Yamada Nishiki

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Polishing Ratio: 35%

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Alcohol Level: 18%

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Nihonshudo: +4   (Somewhat Dry)

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Acid: 1.3

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Amino Acid: 0.9

 

Yeast: Kyoukai 901, 1801

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Brewing methods: 3 step Preparation

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Sake Lee Rate: 40.4
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Raw Sake Alcohol: 18.3

 

Sake Conversion Rate: 322.72L/T

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Characteristic: Yamada Nishiki, produced in cooperation with local farmers and employees in our company, is carefully polished to less than 35% and made into Daiginjo with the rice and cool clear water of the Teradake mountain range.

 

Capacity: 1800ml, 720ml

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