はるアキ
Oki Daikichi Honten's "Kurotsu Kurotsu Daiginjo TYPE-C" by Musical Instrument Masamune
This is a daiginjo with exhibit sake specifications brewed using the Musical Instrument Masamune alcohol addition technique. It is the first instrument brand to use cerulenin-resistant yeast (high caproic acid). Caproic acid can be compared to a gorgeous aroma similar to apple or pear, but this product is not overly gorgeous and has a clean and clear taste, so it is both gorgeous and calm.
Ingredient rice Domestic rice / Brewer's alcohol
Rice polishing ratio 43
Sake meter degree -3
Alcohol content 13%.
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