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Yorokobi Gaijin Junmai Ginjo Pasteurized (Reiwa 6 Brewing Year)

Yorokobi Gaijin Junmai Ginjo Pasteurized (Reiwa 6 Brewing Year)

香川県／丸尾本店

This Junmai Ginjo is made with Yamadanishiki rice polished to 60%. This is the pasteurized version.
It has a subtle aroma and the distinct rice flavor of Kaijin, while also having a clean finish and a robust, dry taste. It can be enjoyed at a wide range of temperatures as a sake to drink with meals, but warming it opens up the flavor and allows you to experience a different personality.

Specific name, etc.: Junmai Ginjo / ALC (%): 15.0 / Main ingredient: Yamada Nishiki / Rice polishing ratio (%): 60 / Yeast: Association No. 9 / Sake meter value: 10.0 / Acidity: 1.6 / Amino acid content: 0.8 / Brewing year: 2024

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥4,334
¥4,334
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Producer/Brewery ( Kagawa Prefecture / Maruo Honten (Yorokobi Gaijin) )

Located in Kotohira-cho, Kagawa Prefecture, this brewery was founded in 1885. It is also famous for being the place where Takasugi Shinsaku and Katsura Kogoro are said to have hid during the end of the Edo period.
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