Description
Seimaibuai: 65%Nihonshudo: +1.0Acidity: 1.5Amino Acidity: 1.0Rice: Mostly ShinsenbonYeast: #10Shubo Method: KoontokaPressing: YabutaFiltration: LightPasteurization: Once | This Nigori is bright and lively with fresh tropical notes. Creamy and almost chewy on the palate, Joto Nigori pairs well with spicy Asian foods. Serve chilled.