KAMITAKA Junmai Ginjo Yamadanishiki Nakatori

At the stage of squeezing sake, the first to appear is called “Arabashiri”, then the middle part is “Nakatori”, and the last, slightly pressured, is called “Seme.” the middle part is “Nakatori” has a good balance of flavors, and you can enjoy the fruitiness and richness. The bottle is burned and kept refrigerated. It is best to drink cold.

Volume: 720ml
Alcohol Content: 17%
Ingredient: Rice(Yamadanishiki), malted rice
Polish: 60%
SMV: +2.5
Acidity: 1.8