森嶋 常陸錦 辛口 純米吟醸 test

Morishima Hitachi Kinshinkou Junmai Ginjo is produced in Ibaraki Prefecture, Japan. It uses sake rice “Hitachi Jin (Hitachi Jin)”, and the rice polishing rate reaches 15%. Sake has a fruity, new-sake-like refreshing feel with a mild aroma and is worth a try nn <strong> Prefectural sake specialties</strong> nn Ibaraki Prefecture is located in the Kanto region of Japan and has a long history of making sake, and is the Kanto region of the Kanto region. It is the county with the largest number of wineries in the region, so it is called the first wine town in Kandong. The biggest feature of Ibaraki sake is that it uses natural water from the five major water systems, and the rice “Hitachi Nishiki” exclusively developed in the prefecture to make sake. The sake produced in the prefecture is rich in flavor, multi-layered and clear in quality. nn <strong> Brewing Introduction</strong> nnnn