ママさん
Gunma, rice, rice malt, brewer's yeast
Alcohol content 16
Delicious at room temperature and lukewarm.
Nama-zukuri sake that utilizes the action of natural fungi.
The Edo period method of making sake is used, with no artificial addition of yeast, lactic acid, or other fermentation aids. Using 90% polished edible rice, modern brewing facilities, and traditional brewing methods.
Light orange-colored sake
A strange sake with the taste of rice and yellow malted rice for shochu
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