product	Pure rice, ginjo (top quality) and pure sake
amount	720ml
degree of Japanese sake	+5.0
proof	17.0-17.9
acid level	1.6
amino acid level	1.1
rice used	Yamada Nishiki (Hyogo Prefecture) Kita Nishiki (Hyogo Prefecture) Akebono (Okayama Prefecture)
rice cleaning percentage	60%
yeast used	Kumamoto Kobo yeast
original kind	regular speed ferment
unrefined days	26 to 28 days
time of storage and ripening	More than 140 days in low temperature
lees percentage	45%
water used	spring water (super soft water)
style	ŽO’iˆêŒÂŽd•‘
chief brewer at the sake brewery	Yoshiki Kashima (Hiroshima Prefecture)
Has rich aroma of Ginjo, mildly sour, which makes the taste even deeper and the after taste delightful.

Nishijima Engei Danchi is famous for it's melons, water-melons, and flowers. Also, it symbolizes Kochi Prefecture, the kingdom of agriculture. Throughout the year, Nishijima Engei Danchi produces melons and watermelons in greenhouses. They are popular all over Japan as top quality melons. The melons are a result of their agricultural technique. They are also famous for their big agricultural garden where tourists come to visit. You can observe, eat, and learn there. It is one of the most popular tourist spots on Shikoku Island. Come over and enjoy. Near from Kochi Airport, JR Gomen Station Kochi Expressway Nankoku Interchange.

Price (service tax included) (approximate)

Deluxe twin room for two people	¥14,000
breakfast and dinner (for two people)	¥10,000

Information South Breeze Hotel 5-29 Nonin-machi, Kochi-shi 780 TEL: 0888-85-5050 FAX: 0888-85-5051