yuyu
Hiten Hakucho
Akita, 14% alc.
77 yeast (malic acid), Yamahai (lactic acid), White malted rice (citric acid)
The acidity is pleasant. It is well-balanced and easy to drink.
We fell in love with it at first sight a few years ago. Unlike wine, this sake has a sweetness derived from rice, but is best drunk cool.
Sake made in summer is often dry with little sweetness, which I like (I drank it in summer).
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