This is refreshing and crisp taste produced by storing it in a snow cellar for more than 100 days, which can never be achieved by storing it in a refrigerator.
This is the best Junmai Ginjo created by the best combination of Koshitanrei rice from the Tanada rice paddies and storage in a snow chamber.
|Type of Sake||Junmai Ginjo|
|Sake Rice||Home-grown Nagaoka Koshitanrei (Niigata Pref.) - Grown in own rice terraces|
|Rice Milling Rate||45%|
Smooth texture and crisp taste
|Serve||Recommended to be chilled under 5℃ or lukewarm 35℃|