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Koji (Koji mold)
Akebono Daiginjo
rich and good balance taste
You can feel more rich taste of rice
Masumi Junmai KAYA Koji (Koji mold)Masumi Junmai KAYA KAYA is one of Japanese traditional colour. This Sake is named from brown and gold colour of rice fields during the autumn harvest season in the country side. The yeast is No. 7 yeast, and this No. 7 yeast is isolated in Masumi Kura. NO. 7 yeast is used in almost Kuramoto in Japan. Volume: 720ml (per bottle) Alcohol %: 14% Raw materials: Rice and Koji Sake Rice: Miyamanishiki (produced in Nagano) and Hitogokochi (produced in Nagano
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