eve
Rice used
20% Yamadanishiki produced in Hyogo Prefecture
Matsuyama Mitsui from Ehime Prefecture 80
Polishing ratio
Yamada-Nishiki 50% (Koji rice)
Matsuyama Mitsui 50% (Kake rice)
Sake Degree
+1.0
Acidity
1.4
Yeast used
Yeast home cultivated in the brewery
Alcohol
17 degrees Celsius
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