FUKUCHO LEGACYⅡ
250032
¥3300000(Tax Included)
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 |