じゅんさん
Blame sake. In the process of pressing the unrefined sake for junmai-daiginjo-shu, the process of pressing the unrefined sake under natural pressure and then applying artificial pressure to finish pressing the unrefined sake is called "blaming".
Therefore, the sake may taste a little bit like a leftover flavor,
But this Urasugiyuu is not like that at all, and has a beautifully concentrated flavor.
This is the result of Junmai Daiginjo.
Rice 100% Izuwasanzu from Yamagata Prefecture
Yeast: Yamagata yeast KA, 16-1
Alcohol 17%.
Rice polishing ratio 40
Sake degree +2
Acidity 1.6
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