Daigin-kai after-party, with the president
Alcohol content 15 degrees
Sake degree +1.0 to +3.0
Acidity 1.5~1.7
Amino acidity 1.4-1.6
Rice used: Sasanishiki (Miyagi), Kuranohana (Miyagi)
Polishing ratio (Kake rice, Koji rice) 60%, 60
In-house yeast
Comparison with Sengoku Modern
Has Ichinokura become modern?
Fresh but not too fruity aroma. Dry taste. The umami of the rice is also strong. Sharp sharpness. Sake! The impression is that it is a sake, but there is a strange exasperation. As expected. Kura-no-Hana. Taiwanese tofu and