岡田 賢明
The crisp estery aroma in the mouth is more floral than expected and passes through the nose. The rich umami spreads slowly on the bottom, slowly changing to acidity and sharpness, and then disappears. It is a good sake that can be served with food or on its own.
Rice polishing ratio 65
Alcohol 20%.
Sake degree +20
Acidity 2.0
Japanese>English