Alcohol Volume : 12%
 
Rice: Gohyaku Mangoku
Polish : 60%

SMV : -3
Acidity : 1.5
Yeast : Undisclosed
Squeezing Method : Undisclosed
Pasteurised : 

Point : 
Food Pairing : Cream Cheese 

Sake description :
In the tank of sake, carbon dioxide is generated at the same time by the "yeast" that performs alcohol fermentation.

This sake is a natural fizzy sake that naturally blends into the sake as the yeast continues to ferment in the bottle to produce carbon dioxide gas.
Enjoy the fine bubbles, gentle ginjo aroma and refreshing taste unique to a special manufacturing method called in-bottle secondary fermentation.

日本酒のタンク内では、アルコール発酵を行う「酵母」によって同時に炭酸ガスが発生します。このお酒は、瓶内で酵母が発酵を続けて炭酸ガスを発生させ、自然に酒に溶け込む天然発泡酒です。瓶内二次発酵という特殊な製法ならではの、きめ細やかな泡と優しい吟醸香、すっきりとした味わいをお楽しみください。