酔生夢死
Rice used
Akebono (Satoumi rice produced in Okayama Prefecture)
Rice polishing ratio
Koji rice: 50% / Kake rice: 58
Alcohol content
15 degrees Celsius
Sake Degree
-2
Acidity
1.4
Yeast
Akitakonno No.12 yeast
Storage Method
Bottle storage (fired once)
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