酔生夢死
Rice： Yamadanishiki (produced in Miki Bessho, Miki City, Hyogo Prefecture)
Rice polishing ratio: 60
Yeast: KAZE2
Alcohol content: 17.0%.
Sake Degree: +2
Acidity: 1.5
Fresh and fruity.
The aftertaste is even more refined!
This year's is great!
3rd day after opening the bottle
Freshness has settled down
Soft and long aftertaste!
This year's skunk cabbage is very promising!
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