じゅんさん
The autumn ogara-mi of Tensei has a rather sharp aftertaste. The lees swells in the mouth and gives a delicious flavor.
Sake meter: +3.5
Acidity: 1.9
Amino sugar content: 1.8
Rice used: Gohyakko-goshi (100%)
Rice polishing ratio: 60
Yeast used: Association No. 701
Alcohol content: 16%.
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