Y.Tokushige
Simple flavor of rice, Junmai-shu that reassures the palate. Aromatic body, but clean and elegant.
Sake rice → Koji rice: Gohyakumangoku, Kake rice: Koshibuki, etc.
Rice polishing ratio: 60
Yeast → Association No. 901
Alcohol content→15.5%.
Sake meter degree→+1
Acidity→1.3
Amino acidity→1.4
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