Junmai Ginjyo KENICHIRO kimoto brewing

First in the K series to produce a yeast-added yeast
Yeast-added type of kimoto.
While maintaining its freshness, it has a complex bitterness in harmony with a nourishing sweetness like dried fruits and raisins.
It has a more mature taste than the previous K series.
The label is the work of artist Ryuta Aoki. It matches the complex and chaotic world of the sake brewing process, which is woven together by a variety of bacteria.
Sake degree -1
Acidity 2.1

Sake Brewer: Chiyonohikari Shuzo
Sake Standard
/Type: Junmai Ginjo
Rice used
Polishing ratio: Chodanrei/50
Alcohol content
16% alcohol by volume
Capacity 720ml