海獺
Rice used: "Shunyo" from Miyagi Prefecture
Rice polishing ratio: 80
Alcohol content: 15%.
Sake degree: -5
Acidity: 1.9
Amino acidity: 0.3
Yeast: Kyokai No. 601
Sake made from low-glutelin rice with a special protein composition that is mainly composed of indigestible proteins.
Sweet and sour, just like a white wine
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