
Daiginjo
Ingredients: Yamada Nishiki
Polishing Ratio: 35%
Alcohol Level: 18%
Nihonshudo: +4
Acid: 1.3
Amino Acid: 0.9
Yeast: Kyoukai 901, 1801
Brewing methods: 3 step Preparation
Sake Lee Rate: 40.4
Raw Sake Alcohol: 18.3
Sake Conversion Rate: 322.72L/T
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