$75.00

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.

Out of stock

Polish rate	50％
AlcoholContent	15%
Acidity	1.6
SMV	-15