ゆきAlcohol content 17.5
Sake Degree ±0
Acidity 1.8
Amino acidity 1.4
Rice and yeast used
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Gohyakumangoku, etc.
Polishing ratio 45
Yeast used: Association No. 701, M310
Pair with vinegared sea squirt and white fish tempura
I like Hakkaisan because it goes well with food, but I enjoyed it more as a food sake.
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