It is a sake yeast yeast yeast, but there is no unpleasant acidity.
But it is a little bit tight at the bottom,
The sweetness comes on the bottom.
The aroma spreads more in Fuji than in china.
Tin has the sweetness of the core of rice.
Tin is good for this!
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Rice:Yatanishiki, Yamadanishiki, Omachi
Rice polishing ratio : 60
Sake Degree : +9
Acidity: 1.6
Alcohol percentage : 15
A blend of several sake varieties based on Hachitan-Nishiki.
It is a versatile sake that can be easily matched with food and is mild on the palate.
It is dry with a strong acidity when served cold, and sweet without acidity when served warm or hot!
It is best served warm or hot!
4.0