Suginishiki朴念仁 山廃純米
赤兎馬
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Rice polishing ratio: 78
Sake degree: + 9
Acidity: 2.3
Yeast used: Association No. 701
Heat treatment: Twice heat treatment
Yamahai-zukuri is a traditional method of brewing sake that utilizes the acidity produced by natural lactic acid bacteria to safely guide the brewing process.
Roughly brewed with a rich acidity and astringency!
Golden color like old sake.
4.0☆☆4.0
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