ばび
100% Yamadanishiki from Higashidegumo-cho, 100% limited edition unpasteurized sake
It is heavier in the mouth than Takemichi.
A little bitter, but not bad.
It has just the right amount of sweetness and
I think it's because they're not so persistent.
It goes well with Jinhua mackerel.
I'm also using 9 pounds of yeast.
He said that's why it's so easy to sweeten up.
Rice polishing rate 50%.
Alcohol Content: 17.5%.
Sake meter value +2.6
Acidity +2.1
Yeast Association #9
Chief Brewer: Takeya Ishihara
H30BY year of manufacture R2.7
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