tai
Masamune Kikki Honjozo Nakadori
Ingredients Koji rice: Yumen no Kou (Fukushima Prefecture) 60
Kake Rice: 66% Yumen no Kou (Fukushima Prefecture)
Alcohol 16%.
Sake Degree ±0
Acidity 1.2
Yeast used: Fukushima Prefecture yeast
Water used: Ground water from the brewery
This is also delicious 😋.
I was so drunk from this point on that my memory is a bit fuzzy😅.
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