酔生夢死
Alcohol content -15%.
Sake degree -18
Acidity 2.1
Amino acidity: undisclosed
Rice used: Ichihodzumi (Akita)
Polishing ratio (Kake rice, Koji rice): 60%, 50%.
Yeast Kyokai No.77
Traditional Yamahai brewing
Kyokai No. 77" which produces a lot of malic acid
Ichihozumi, a new variety developed by Akita Prefecture
A little stiff right after opening the bottle.
After an hour, the temperature returns to normal.
The bitterness softens and turns to umami.
The fresh acidity is still there.
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