kawauso
Producer Shimomura Shuzo (Hyogo Prefecture)
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Kake rice: 100% Hyogo-Yume-Nishiki from Hyogo Prefecture
Polishing ratio 80
Yeast used: No. 7 series
Condition: Heated
Alcohol 15-16 degrees Celsius
Sake degree +8
Acidity/Amino acidity 2.1/1.9
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