こまこめ
Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Koto
It takes a lot of concentration to compare the difference between the dark blue label, which has the same specifications including the yeast, and the autumn-aged one, which has a more matured and mellow taste and a yellowish hue. This may be because I drink it knowing that it is an autumn-aged sake.
［Comparison of 10-okoku sake bottles _3/3]
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