山廃純米
It had been a long time since I had had mansaku, and I had been curious about it for a long time. The spiciness tightens up the body while it is still full. The word "Umakara" is true! So, what are the specs?
Rice used = Akita-grown rice suitable for sake brewing
Polishing ratio = 50-50
Sake degree = +9
Acidity = 1.8
Amino acidity = 1.2
Yeast used = Association No. 9
(From the brewery's website)
Bitter melon stir-fry is a good accompaniment, but the pairing is also perfect. I think I can drink an endless number of glasses with this one. I am sure that I will repeat this bottle. _.) __(..._...)
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