Y.Tokushige
A souvenir from Hokkaido.
It is said to be the first local sake made on a remote island in Hokkaido, using rice and water from Okushiri Island.
It has a light and refreshing taste with a slight minerality. Not bad as a food sake.
When cold, the minerality is stronger, and when heated, the acidity is stronger. It is most balanced and easy to drink at room temperature.
Sake rice→Hokkaido rice
Rice polishing ratio→60
Alcohol content→15
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