Japan Shengjunmai Daiginjo raw sake 720ml

Using original Japanese brewing yeast, fermented at room temperature. Due to the changes in the residual active enzymes and "sweetness" of the original sake, the "burning method" removes the residual active enzymes, prevents the secondary fermentation of yeast, and improves the stability of sake.
Finally, precision filtration and precision fermentation equipment are used in barrels to avoid yeast residues in the wine, and at the same time prevent the freshness and flavor of the wine during the combustion process.