10ZG-STQ
Memorandum: 51st
At the usual restaurant.
After Kamotsuru, we had this one.
It is a limited hiyaoroshi sake.
It is a ginjo, but they use daiginjo yeast.
The aroma was good.
Sake degree: 16.5 degrees, Rice polishing ratio: 55%.
Sake degree: ±0, Acidity: 1.3
100% Gin no Sei
Yeast used: AKKI 1801
Japanese>English