裕太郎
Rice used: Sake rice produced in Hiroshima Prefecture
Yeast used: New yeast developed by Hiroshima Prefecture
A1-1
Sake meter degree -34, Acidity 2.7
Alcohol content 13.5
It was labeled as a kijoshu, but it was not as dark as other kijoshu I've had.
It is not as dark as the other kijo sake I have had, but rather a soft sweet sake.
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