ODAcchi
This is the only brewery specializing in making sake in Kagoshima, which is known for its shochu culture.
The brewery is the only brewery in Kagoshima that specializes in shochu.
Color: pale yellow, further diluted version of the Amur cork tree
Scent :.
Taste : Perhaps due to the brewery's background in shochu production, the aroma and sweetness of this junmai ginjo sake are not overly assertive.
The refreshing acidity and bitterness spread in the mouth without interfering with the meal.
It is a good sake for everyday use.
[Details]
Raw rice : Gohyakushi (from Kyushu)
Rice polishing ratio: 60%.
Alcohol content: 15%.
(See the product description on the "Shochu no Higoya" website)
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