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Kitaya Kansansui Junmai Daiginjo 14% 720ml
Using water from Yabe River and blended with “Yamada-Nishiki” and “Yume-Ikkon” , both of which are high-grade sake rice in Japan. Their rice-polishing ratios are 45%. Junmai Dai-Ginjyo Kansansui is slowly fermented in low temperature. This sake is soft and crisp, but also rich and fruity scent. It goes well with wide variety of Japanese cuisine
| Alcohol | 14 % |
| Origin | Fukuoka |
| Grade | Junmai Daiginjo |
| Rice | OmachiYamadanishiki |
| SMV | +1 to +6 (Light to Medium dry) |
| Volume | 720 ML |
