KUROHIGE
I finally got a bottle of Shinsei.
When you put it in your mouth, it's refreshing and has a rather sour taste, like drinking white wine.
I've never seen a sake that has so much information on the back label.
I really feel that they are working hard to make sake.
alc 13
Rice: 100% Akita Sakekomachi (harvested in 2020, Akita Prefecture)
Polishing ratio: 55% for koji rice, 65% for Kake rice
Yeast used: Kyokai No.6
Fermentation vessel: Wooden vat (No.28, No.29)
Year of production: 2021 sake brewing year
Toji: Makoto Uematsu
Bottle used: Morning Bell
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