はるアキヤマ
Yeast used: Association No. 9 yeast
Rice used: Yamadanishiki 50% polished rice
Sake degree +3
Acidity 1.5
Alcohol 15-16 degrees Celsius
Luxurious 50% polished Yamadanishiki rice. It has the fruity character of a Daiginjo and the delicacy of a Kido. It has a full flavor. Great value for money!
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