A conversation-starter sake.
Sake that competes with the flavor of rice.
Ingredients: 70% Gohyakumangoku, 30% Yamadanishiki
Rice polishing ratio 60
Alcohol 15%.
Sake degree +5
Acidity 1.4
Yeast used: Mie yeast MK-1
Water used for brewing: Miyagawa River subsoil water
Memorandum: 53rd
At the usual restaurant.
This is the first time to drink sake from Mie Prefecture.
It is a good sake that can be served with any dishes.
Degree of alcohol content: 15%, Rice polishing ratio: 60