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Notes (see online information)
This is a W-process sake made with wine yeast.
It is characterized by the production of less amino acid and succinic acid and more malic acid and acetic acid, giving it a faint wine flavor and a moderately sweet taste.
The W manufacturing method means that the same kizuna-sai is used for tomezome brewing. This sake was created with the hope that it would be useful in situations where it could decorate relationships between people.
The sake has a sake content of -23.0, which indicates that it does not have much of a sake flavor, but it is delicious. This type of sake has become common recently.
Rice: Gohyakumangoku
Rice polishing ratio: 50%.
Sake degree: -12 to 13 degrees Celsius
Sake degree: -23.0
Acidity: 2.6
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