~ 麴米品種 (米麴及酒醪)：100% 兵庫縣生產 五百萬石
~ 精米步合：60%
~ 酒精度：19%
~ 推薦飲用方法：常溫，冷藏, 或坐熱後飲用
~ Tasting Note：明顯的粉紅葡萄柚，蜂蠟和白色花香氣。口感呈乳脂狀且豐富，熱帶水果口味與含蓄的魚味（Umami）微妙地平衡，收尾乾淨和余韻悠長。
~ 食物搭配：起司拼盤，蘑菇或肉類餡餅，蔬菜 和海鮮天婦羅，扒類。
🍶🍚 100% Hyogo produced Gohyakumangoku
~ Rice Polishing Ratio: 60%
~ ABV: 19%
~ Recommend Drinking Method: Room Temp, Iced or Hot (Rest in 45° water)
~ Tasting note: Pink grapefruit, beeswax and white floral undertones on the nose. A creamy, rich palate with tropical fruit flavours balanced by a subtle umami note. A clean and long finish.
~ Food pairing: Cheese plates, mushroom or meat pie. Vegetable and seafood tempura or grilled meat.
