Zoom FUKUCHO LEGACYⅡ

FUKUCHO LEGACYⅡ

250032
Size
¥3300000(Tax Included)
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Classification Kijoshu
Raw ingredients Rice / Koji / Sake
Rice variety Higashihiroshima Yamada Nishiki / Hyogo “Toku A” Yamada Nishiki
Polishing ratio Rice for Koji : 40%  Rice for mashing : 40%
Alcohol content 16%
Yeast Hiroshima Yeast
Yeast starter Sokujo
Specification Jikagumi / Undilluted / In-bottle pasteurization / In-bottle storage
Recommended serving temperature Chilled / Room Temperature
Storage method Refrigerator
Selling period Year-round

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