じゅんさん
It has a light and refreshing taste compared to most sake made from the traditional sake brewing process.
It is recommended to be served hot, but on this day, I served it hiya.
Ingredients Rice (domestic), Rice malt (domestic)
Rice: Hachitan-Nishiki produced in Hiroshima Prefecture
Polishing ratio: 80% for koji rice, 80% for kake rice
Alcohol content: 16° to 17
Yeast used: Kyokai KArg701
Koji used: Kurobana Moyashi "Good aroma
Sake degree -4
Acidity 2.2
Amino acidity 1.0
Lees ratio 43
Shimagashi
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