おとう
Furoizumi Yamahai
Junmai Ginjyo Bizen Omachi Unfiltered Nama-shu
Rice: 6% Yamadanishiki from Shiga Prefecture (mother rice), 94% Omachi from Okayama Prefecture (moromi)
Rice polishing ratio: 55
Sake meter rating: +3
Acidity: 2.2
Amino acidity: 1.7
Yeast used: Kurazuke yeast
Alcohol content: 17
Japanese>English