京都の名水「伏水」と酒造好適米の最高峰「山田錦」を100％使用。精米歩合50％まで磨き、１0℃の低温でじっくりと長期発酵。果実のような華やかな吟醸香と米本来の旨みのある純米大吟醸酒。
Fermented at a low temperature around 10℃, and takes longer time compared with usual sake.
Since it is aromatic, you can enjoy an exclusive taste of the Yamadanishiki.
Temperature : Cold / ABV 15.5% / Polishing Ratio 50% / SMV: +1 / Acidity : 1.4
