Junmai Ginjo using 55%  rice polishing rate of "Sake Komachi", a rice suitable for sake brewing from Akita prefecture. It has a refreshing liquor quality with a scent that you won't get tired of drinking as it ages. Yabuta type mechanical squeezing upper tank. The alcohol content is adjusted to the 15 degree range, and it is lighter than Junmai Daiginjo, which has been fired once, and is finished with an emphasis on sharpness.
SMV: 0 、 Rice: Hattannishiki 、 Polished: 55%
 
搾りはじめの 『 荒走 り 』 と 絞 り 終 わりの 『 責 め 』 部分 を 合 わせた 屋守 。 洋 ナシの 香 りと 滑らかな 口当 たりで 優 しい 甘 みと 旨味 を 感 じる 。 まろやかな 味 わいと 余韻 が 感 じられるお 酒 です 。
酒度: 0 、 原料米: 麹 八反錦 50 精米 掛 八反錦 55 、 精米歩合: 55%