“Shuho Shujo” Shuho Junmai Ginjo Dewa no Sato (17%) 1.8L 750ml The high acidity of the

The high acidity of the traditional Yamahai brewing method creates a rich flavor

This is a dry sake made with Miyamanishiki rice with a sake meter value of +10

This sake was named with the hope that it would become the "most popular" sake

They actively use yeast developed at the Kochi Prefectural Industrial Technology Center

This apple liqueur is crafted with 50% fresh apple juice from Hida

“Shuho Shujo” Shuho Junmai Ginjo Dewa no Sato (17%) 1.8L 750ml The high acidity of theThis junmai ginjo is made with Dewa no Sato, a kind of rice developed in Yamagata prefecture that is known for its large white core. One of the most popular kinds of Yamagata Selection certified sake. Dry Sweet Light Rich Clean Aromatic