Spec - Ginmon
Type | Honjozo |
Alcohol By Volume | 14% |
Nihonshudo | - 7 |
Acid | 1.5 |
Amino Acid | 1.3 |
Ingredients | Reihou |
Polishing Ratio | 68% |
Yeast | Kyokai 7 |
Brewing Methods | 3 Step Preparation |
Sake Lee Rate | 45 |
Raw Sake Alcohol | 18.3 |
Sake Conversion Rate | 281.9L/T |
Capacity | 1800ml, 720ml |