sekisen
Koei-Kiku Tsukimitsu Nama-Shu brewed with natural lactic acid bacteria
Rice used: Hachitan-Nishiki
Rice polishing ratio : 40
Sake Degree : -
Acidity : -
Alc. degree : 13
Production date : 2022/8
Koei-Kiku's first daiginjo brewed with natural lactic acid bacteria. The aroma is lactic acidic, the sweetness is moderate, the acidity is mild, and the flavor is moderate.
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