じゅんさん
The third glass in a dry sake drinking comparison at a sake bar in Ginza was a very dry Michisakari.
The rice flavor is well balanced with a refreshing aftertaste. This sake would go well with Asian cuisine!
Ingredients: Rice (domestic), Rice malt (domestic)
Rice Source： Kake rice (Akitakomachi from Gifu Prefecture), Koji rice (Miyamanishiki from Akita Prefecture) Polishing Ratio：50
Sake meter degree: +18
Pour: 15 to 16 degrees C
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