Kuzuryu is a sake rice that was once discontinued in 2003, but was revived 10 years later. Even today, there are not many breweries that use this rice, and it is said to be a rare rice.
A Junmai Ginjo unprocessed sake with a gentle aroma made by polishing Kuzuryu to 55%.
A smooth with elegant sweetness.
It has a unique bitterness with a mineral feel and a soft scent of the fields. It has a good balance of freshness and richness, and the finish is crisp and crisp.
Along with refreshing summer dishes.