#14140
Type: Junmai Daiginjo
Rice: Gohyaku-Mangoku
Koji: Gohyaku-Mangoku
Rice polishing rate: 40%
Alcohol: 15%ABV
Nihonshudo (SMV): +2
Acidity: 1.7
Jisha Kobo means “in house yeast”. This is a sake that expresses Asahi Shuzo’s commitment to new technology aiming to enhance the drinking experience to those who already enjoy Kubota Manju.
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