じゅんさん
A very sour, muddy sake with moromi.
In other words, a sour doburoku.
I managed to finish it by comparing it with a sweet sake.
It is quite a special sake.
Ingredients : Rice (domestic), Rice Koji (domestic)
Alcohol content ： 12.0
Rice polishing ratio ： 70
Sake degree : -25 or so
Acidity ： Around 3.2
Yeast ： In-house brewer's yeast
Number of days in mash : 14 days
Shin-Osaka Daytime Drinking Bar "Sake Yashima
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