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기죠키슈 (기죠나마자케) (吟醸貴酒（吟醸生酒）)

우쓰노미야 주조 주식회사

(宇都宮酒造株式会社)

시키사쿠라 (四季桜)

しきさくら (shikisakura)

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Region

토치기현 (栃木県)

Sake Type

긴죠

Rice Polishing Ratio

58%

Acidity

1.5

Sake Meter Value

Rice

山田錦

Yeast

栃木県酵母

Base Ingredients

米、米麹、醸造アルコール

Hot (50°C)Warm (40°C)Room Temp (20°C)Cool (15°C)Chilled (10°C)Ice Cold (5°C)

やや辛口・淡麗美味しい生酒を念頭に、厳寒期に仕込んだキレの良い生酒です。