tai
Kurogyu Junmai Ginjo Omachi R3BY
Polishing ratio 50%.
Pouring: Hiire
Sake degree +3.5
Acidity 1.4
Amino acidity 0.9
Yeast K901
Served with homemade crowfish at Goyo Sushi in Futago-Shinchi.
It has a fruity character typical of Omachi and is versatile enough to go with anything.
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