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Keimon

 

Tokubetsu Junmai

 

Ingredients: Yamada Nishiki, Saga no Hana

Polishing Ratio: 60%

Alcohol Level: 15.5%

Nihonshudo: -4   (Somewhat Sweet)

Acid: 1.8

Amino Acid: 1.4

 

Yeast: Kyoukai 7

Brewing methods: 3 step Preparation

Sake Lee Rate: 41.9

Raw Sake Alcohol: 18.1

Sake Conversion Rate: 329L/T

Characteristic: Made with Yamada Nishiki molted rice, Saganoha brewing rice, and 7th yeast. This is an old-fashioned, sharp-tasting sake with characteristics of authentic Junmai. Rich and sweet flavors of pure rice.

 

Capacity: 1800ml, 720ml