eriee
It is easy to drink with a refreshing acidity in a dry cut. The first sip has a refreshing, grassy flavor with a full-bodied umami and a crisp finish. The aroma is modest and not spectacular, but it is perfect for a mealtime sake.
Rice used to make this sake: General-purpose rice for sake brewing
Rice polishing ratio 55
Pouring: Hiyari
Sake degree +6.5
Acidity 1.7
Amino acidity 1.35
Yeast: Kumamoto yeast (KA-1)
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