ちょ八海さん
Ingredients Rice (domestic), Rice Koji (domestic)
Sake mother rice: Watabune No.2, produced in Hyogo Prefecture
Koji rice: Tamahide produced in Shiga Prefecture
Kake rice: Tamahide produced in Shiga Prefecture
Polishing ratio 50%.
Yeast 2NF
Alcohol content 15
Yen
It was definitely a rich and mellow sake, but I don't remember the detailed aroma because it was opened at a year-end party. It had a slightly subdued ginjo aroma.
Sweetness 3, acidity 3.5, spiciness 2, bitterness 1.5
Ginjo aroma 3
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