あちょお
Alcohol content: 18%, Sake degree: +21
Acidity: 1.9, Amino acidity: 1.3
It is said to be completely fermented and has a sugar content of 0.
It is sharp and crisp.
Great aroma and alcohol.
I think it's good for seafood.
I heard that if it is fermented more completely, it can be made to have a sake degree of +28, but the yeast will die off at once and it will become very bitter.
Japanese>English
ひるぺこ
Good evening, Achoo-san...HYPER DRY is a bad sake 😳 but I'm intrigued! I'd like to try it with sashimi 😆.
Japanese>English
あちょお
Hirupeko!
It was a real kick 😊.
Pure? Alcoholic feeling
Japanese>English