akikoda3
KURO-EMON XVI Autumn Agari
Rating 4.4
Rice: 100% Yamadanishiki from Tojo, Hyogo Prefecture (100% of the rice used was produced in Tojo, Hyogo Prefecture), whole rice used in the Yamahai brewing process, Polishing ratio: 80%, Alcohol content: 16%.
Yamadanishiki produced in Tojo, Hyogo Prefecture
This is the only thermal tank fresh-stored product from Kuroemon XVI. It has a mellow, banana-like aroma over the summer while retaining its freshness. The low white content and Yamahai process give it a rich flavor and a great drinking experience.
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