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Sentoku Portfolio 06. Ginjo hanakagura

SENTOKU

HANA KAGURA

This sake is made from "Hanakagura", the best rice for sake brewing in Miyazaki Prefecture, and is brewed slowly at low temperatures to produce a clean, dry and crisp sake with a moderate acidity and a refreshing aroma.

  • Type

    Ginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 7.0

  • Acid

    1.5

  • Amino Acid

    1.6

  • Ingredients

    Hana Kagura

  • Polishing Ratio

    60%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    30-35%

  • Raw Sake Alcohol

    18-19%

  • Sake Conversion Rate

    73-75%

  • Capacity

    1800ml, 720ml

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