SA
Strong taste of koji, aroma and sweetness, and delicious. A project where master and apprentice compete with the same raw materials. I want to drink another kind.
Rice: Yamashu No. 4, Polishing ratio 50%.
Water used for brewing: Water from the Yahiko and Kakuda mountain ranges
Alcohol 15%.
Sake degree -3
Acidity 1.4
Japanese>English