酔生夢死
Prestigious Sake, National Competition
Rice Source(Kake Rice): Hyogo Yume-Nishiki (Hyogo)
Rice used for making sake(Koji rice): Hyogo-Yume-Nishiki (Hyogo)
Rice Polishing Ratio(Kake Rice/Koji Rice): 60%, 60
Sake Degree: -3
Acidity: 2.0
Amino acidity: 0.8
Yeast: Kyokai No. 9
Alcohol percentage: 14
Mild aroma
From the soft mouthfeel
acidity from the sake yeast, sweetness and umami from the rice
and moderate astringency.
It has a strong character even at 14℃, and is light overall.
Overall, it is light and
wonderful balance.
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