robertpark41Only rice for sake brewing grown under contract around the brewery is used. This junmai-shu is made using the traditional Yamahai brewing method, which produces a deep umami flavor. It has a smooth flavor at room temperature, and the acidity is brilliant when heated.
Rice polishing ratio 60%.
Alcohol content 16.0-16.9%.
Sake Meter +7
Acidity 1.4
Recommended drinking temperature 10-15°C or 40-50°C
4.0/5.0
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