Koi Koi Junmai Ginjo

Sake or nihonshu is a japanese alcoholic beverage containing 14 to 17% of the volume, made from a brewing of water, yeast and steamed rice with approximately 20% was at first inoculated with a fungus in order to allow a better fermentation.

Produced by Asahara, a small traditional brewery founded in 1882, the Koi Koi is a junmai, which means without the addition of alcohol, and a ginjo which means that the rice used for its production has been polished 40%.
 
Rather delicate and fruity, this nihonshu will suit all curious who wish to experience sake.