うまから
Rice polishing ratio 70%, alcohol 12
Rice used: Dewanosato
Sake level: -20, Acidity: around 2.0
Yeast: Association No. 10
Sake we drank in the past
Rightmost image: I bought it as a trial.
The malt was bitter and had a strong alcohol taste.
Perhaps the fermentation process has progressed and the sugar content has been lost?
I also tried other companies' doburoku, but after a few days, the fermentation process had progressed and both the bitterness and alcohol had become stronger.
It might be better to buy doburoku when it is freshly arrived...
Doburoku is difficult to make... I learned a lot!
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