Kiku Masamune Junmai Ginjo
A sake made with a rice polishing ratio of 60% or less and only rice and malted rice (kome-koji) as ingredients (by contrast, junmai dai-ginjo is made with a rice polishing ratio of 50% or less), resulting in a mellow, balanced, and refreshing savoriness along with a full-bodied, fruity aroma.
| Category | Junmai Ginjo |
| Acidity | 1.5 |
| Amino Acid Level | 1.2 |
| Alcohol content | 16% |
| Brewery | Kiku Masamune http://www.kikumasamune.com/ |
| Region | Hyogo prefecture |
| Sweet | Semi-Sweet | Semi-Dry | Dry | Extra Dry |
| Fragrant | Light | Aged | Rich |
Best way to enjoy this sake
| Cold | Room Temp. | Body Temp. | Warm |
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Best matching food
| Lighter Fare | Richer Fare | After Meal |
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