Y.Tokushige
It has a mellow caramel-like sweetness and umami flavor. Although it is a noble sake, it is not too sweet, and the acidity gives it a sharpness that makes it very good.
Sake rice: Ichihodzumi (60% used), Ginsan (40% used)
Rice polishing ratio→Ichihozumi 55%, Ginsan 65
Alcohol content→14%.
Yeast → Akita yeast NO.12, Sexy Yamamoto
Water used for brewing→Spring water from the Shirakami Mountains
Japanese>English