Niigata Prefecture Nigorimeron 3.33

This "bio" sake is made using only organic rice and is made using the additive-free "kimoto" method. As the name suggests, it has a moderate ginjo aroma reminiscent of ripe melon, a juicy sweetness, and a soft acidity derived from the kimoto. While the popular Melon 3.33 is a natural pure rice ginjo unpasteurized sake, this product is pasteurized to produce a lightly cloudy finish.

Raw material rice: Gohyakumangoku/Toyonishiki (60) Sake level not disclosed Acid level not disclosed