alfresco
It starts with a moderate sense of gas in the mouth, followed by the soft and pleasant acidity of the sake's sake making process, and a refreshing aftertaste from the deep sweetness and umami that changes.
Rice used: 20% Yamadanishiki for koji rice, 80% Yumachi for kake rice
Polishing ratio: Koji: 60%, Kake: 70%.
Alcohol content: 14% (undiluted)
Specifications: Nama-hashiroshi style
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