Y.Tokushige
The characteristic acidity, like the taste of iron, is strong and passes through the nose. However, after about three sips, you get used to it and can drink it comfortably and lightly. It can be said to have the lactic acidity of a sake yeast yeast yeast yeast yeast yeast yeast yeast. It has a beautiful sake quality, which is one of my favorites, but the acidity is strong and a bit characteristic. That is why it resets the palate even when served with a strong-flavored meal, and the taste of the sake is not overpowered by the meal. It is said to be Hiran's standard sake, but it has the taste of summer sake offered by various breweries.
Sake rice → Yamadanishiki and Nikkomaru produced in Nagasaki Prefecture
Polishing ratio→Koji rice: 20% Yamadanishiki, Kake rice: 80% Nikkomaru
Alcohol content→14 degrees Celsius
Toji→Yutaro Mori
Japanese>English