おとう★★★★
Sansho 2022 Yamadanishiki
Junmai Ginjo
Rice used: Yamadanishiki produced in Wasui Town in the Kikuchi River basin
Alcohol percentage: 13
Yeast used: Kumamoto No. 9 yeast
Sake meter: Not disclosed
Acidity: Not disclosed
Amino Acidity : Not disclosed
Rice Polishing Ratio : Koji rice 55%, Kake rice 55
When I tried to open the bottle, it opened with a pop.
The bubbles were so strong you would think it was sparkling.
It was crisp with sweetness and acidity.
It was delicious 🙇.
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