tai
Kudokibe Jr. and Ogawa Yeast
Manufacturer Kame-no-i Shuzo
Heat treatment: Nama-fume (once-fired)
Ingredients Rice, Rice malt
Alcohol content: around 16.5
Ingredient rice Banshu Aiyama
Polishing ratio 44
Yeast used: Ogawa No. 10
Sake degree -5.0 approx.
Acidity 1.4
Japanese>English