じゅんさん
Etsukaijin was selected as a sake with a dry and umami flavor, which is quite different from Jyushidai.
This sake was quite different from the Jyushidai, as it was dry and full-bodied, making me want to eat stewed rice.
It was not popular among the 20-something women in attendance. I see, they like gorgeous sake after all.
Rice used: Kame-no-o from Ebina
Polishing ratio 70%.
Yeast used: Kumamoto No. 9
State: Yamahai, unfiltered, raw sake
Alcohol content 17-18%.
Sake degree +6
Acidity 2.4
Amino acidity 1.6
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