yasu145
Sake rice is edible rice produced in Gunma Prefecture and polished to 90%.
The yeast used is one that lives in the brewery.
The koji is yellow koji for shochu.
The sake is made using the traditional sake brewing method of the Edo period (1603-1868).
The color is quite brown for a sake.
It has a little bit of mirin (sweet sake) flavor.
It also has a sour taste.
At first, it has a peculiar taste,
but it is easily accepted.
It seems to go well with strong dishes.
It is better to drink it cold than to heat it up.
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