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Ginmon

 

Honjozo

Ingredients: Reihou

Polishing Ratio: 65%

Alcohol Level: 14.5%

Nihonshudo: -7  (Sweet)

Acid: 1.5

Amino Acid: 1.3

 

Yeast: Kyoukai 7

Brewing methods: 3 step Preparation

Sake Lee Rate: 45

Raw Sake Alcohol: 18.3

Sake Conversion Rate: 281.9 L/T

Characteristic: Ginmon is the good value Honjozo that alcohol concentration was decreased 1 % from Kinmon Honjozo. Umami of pure rice with plump and gentle to the taste.

 

Capacity: 1800ml, 720ml