KANKOUBAI Junmai Ginjo Prototype-J

KANKOUBAI Junmai Ginjo Prototype-JThis sake is made using the "Jikakumi" method, where the freshly squeezed sake is bottled without filtration, trapping the natural carbon dioxide produced during fermentation. It boasts a refreshing aroma reminiscent of wild strawberries from the yeast, with a delicate richness and light acidity that spread pleasantly upon tasting. Its clean finish adds to its richness, making it a sophisticated sake

it features floral aromas and a gentle sweetness reminiscent of pineapple

It is the during-the-meal daiginjo having modest aroma with transparency and refinedness

drop sake) is specially designed for the competition

Brewed with Kochi Prefecture's yeast "CEL-24"

It boasts a refreshing aroma reminiscent of wild strawberries from the yeast

which evokes the essence of wine from its bottle design to its flavor

with freshness and a taut body

It has a elegant aroma and a well

With a subtle yet elegant Ginjo aroma that is delicately balanced with a refreshing and clear taste

its deep complexity is fully expressed

followed by a rich and full-bodied umami that expands on the palate

This product boasts high performance