TENKYU JUNMAIDAIGINJO SUISU GENSHU
The new style of Junmai Daiginjo brewed with a new method, “Malo-lactic fermentation”
It’s a new generation Sake takes the method of Malo-lactic fermentation, which is often used for brewing wine into Sake. This fermentation converts malic acid into lactic acid after the alcohol fermentation.
So, the apple yeast, which produces a lot of malic acids, is used to brew this Sake. The sour-sweet and creamy taste are the most characteristic.
Please enjoy the abundant aroma, just like green apple, melon, and the refreshing sourness like yogurt.
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