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うまからまんさく ひやおろしうまからまんさく ひやおろし
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じゅんさん
The second glass of the dry sake comparison at a sake bar in Ginza was Umakara Manzaku, Hiyoroshi.
This sake has a very good umami taste that gradually spreads in the mouth rather than a dry taste.
Koji rice: Sake rice produced in Akita Prefecture, etc.
Kake rice: Rice suitable for sake brewing, etc. produced in Akita Prefecture
Rice polishing ratio: 55
Alcohol percentage: 16
Sake degree: +8.5
Acidity: 2.0
Amino acidity: 1.2
Yeast: Association No. 9
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