eda-p
This is the best rice for sake brewing in Akita Prefecture, the home of rice. It was developed for Ginjo sake.
It is said to have been developed for Ginjo-shu, and may be a good match for W. The aroma is rather strong and unpleasant. The sweetness is clearly defined, and the aftertaste is indescribable.
Maybe Akita Bijin is like this? I'm sure I'm a simple single celled person.
Alcohol content: 17 degrees
Ingredients: 100% Akita Sakekomachi
Rice polishing ratio : 50
Sake degree : -0.5
Acidity : 1.5
Yeast used : m310
#Akitasakekomachi #Double #W #Watanabe Shuzo #Hida Furukawa #Junmai-shu #Unfiltered undiluted sake #Available only at authorized dealers #Japanese Sake
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