Shimaho_Ke
I wanted to try Sanyotsuru's sake once😊.
They use yeast extracted from cherry blossom petals🌸(no cherry blossom feeling at all).
First, you can feel the sweetness of the koji and at the same time the sourness on the tip of your tongue 👅.
The mouth feel is silky and light.
Bitter and pungent taste remains for a while at the back of the mouth.
The recommended temperature was written as cold sake, but it was like water when cold, so I prefer to drink it at room temperature💕.
Ingredients: rice (domestic), rice malt (domestic)
Polishing ratio 50%.
Alcohol degree -13.0
Sake degree -1.0
Japanese>English