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Sake Rice: Yamadanishiki (produced in Yokawa
This Sake is the basic
Yeast: Yeast which is used in Champagne
Sake Rice: Yamadanishiki (produced in Shimane
there is gentle soft sweetness of rice
Kikuhime Kayoukikuzake Ginjo Sake Rice: Yamadanishiki (produced inKikuhime Kayoukikuzake Ginjo Historical Sake " Kaga no Kikuzake". Its place of origin is Tsurugi which Kikuhime is located. The name of "Kayou" means southern area from Kaga area. You can enjoy the world of Kikuhime agiging Daiginjo with familiar taste and reasonable price. Please enjoy this Sake at room temperature and slightly warmed. Volume: 720ml (per bottle) Alcohol %: 17% to 18% Raw materials: Rice, Koji (Koji mold) and Distilled alcohol Sake