西脇 裕
"Rabumann."
Sake rice used is "Aiyama", a rare and popular sake rice produced in Hyogo Prefecture.
Raw material rice: Aizan produced in Hyogo Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -6
Acidity 1.6
Alcohol 16.6
The label makes you wonder if it is too sweet.
When you drink it, it is not that sweet, but has a moderate acidity.
Sake aroma on the palate
So far, I drank it with a good taste.
From here on, let's enjoy the delicious sake without thinking: ☺️
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