じゅんさん
The last sake of the day was an unfiltered, raw sake. Yuho.
I like the way the acidity is clearly felt in nama-shu and the way it mellows out on the tongue.
Ingredients: Rice (domestic), Rice malted rice (domestic)
Ingredient rice (ratio used):
74% Notohikari, 26% Gohyakumangoku (from Ishikawa Prefecture)
Rice polishing ratio: 82
Alcohol content: 16
Sake degree: 7
Yeast: Association #9 yeast
@Musashi (Owari-cho)
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