じゅんさん
April 1 with new business associates.
Welcome sake.
Fresh, acidic, a little piquancy, spring-like sake, dai na ogara-mi.
The label is also spring!
Alcohol content: 16%.
Ingredients: Rice (domestic), rice malt (domestic)
Rice Polishing Ratio：55
Rice used: 100% Gohyakumangoku (produced in Nasu, Tochigi Prefecture)
Water used for brewing：Flowing water from the Nasu mountain range
Yeast used: Akari Ogawa yeast
Acidity: 1.8
Sake meter: +2
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