Milan Hauser
Type: tokubetsu junmai, rice: Koji Yamada Nishiki, Kakemai Gohyakumangoku, polishing rate: 60%, SMV: +1, acidity: 1.5, amino acid: 1.8, yeast: No. 9, alc.: 15%
I had Yoka's JDG for comparison. This TJ has more umami and higher amino acid content. More flavor of rice. It is great drink and goes well with fish.