K
The acidity that I have felt in Shinmasa so far is quite restrained, giving the impression of beautiful sweetness.
+ Too clean to be considered a locally brewed sake, too good to be enjoyed alone as a food sake.
(No, it can't be called a locally brewed sake with a rice polishing ratio of 30%, can it?
However, I never thought I would be able to drink Sato Ubei at a time like this!
4.75
Japanese>English