ママさん
Alcohol percentage 19.0
Sake degree +5.0
Acidity 1.4
Amino acidity 1.3
Rice and yeast used
Koji rice: Yamadanishiki
Kake rice: Gohyakumangoku, Koshibuki, etc.
Rice polishing ratio 60
Yeast used: Association No. 701, M310
Nama-shu (raw sake) available from November.
The fact that it is not fire-aged means that you can taste the sake as it is.
There are two types of yeast in this sake: M310, which adds sweetness to the sake. I wonder if this yeast is responsible for the moderate mellowness of the sake...
Sake with a lot of umami that can only be experienced with nama-shu (unpasteurized sake).
The taste of sake really depends on the yeast!
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