ドフラミンゴ
Daigo no 泡
Sweetness of koji! Comfortable sourness of lactic acid bacteria! Foaming mouthfeel!
Rice type: Koshihikari etc.
Rice polishing ratio: 90 to 93%.
Alcohol content: 10.0% to 17.0%.
Sake degree: -50 to -70
Acidity: 5 to 7
Amino acidity: 2～4
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