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Kikuhime山廃純米生原酒純米山廃原酒生酒
alt 1alt 2
横内酒店
31
Y.Tokushige
It is truly a rich, mellow flavor. Fresh acidity and sweet, deep umami. The umami is thick and has a good sense of tanginess. It is so deep that it complements each other's flavors without losing to the darker tsumami (in this case, motsu). I am beginning to understand a little that it is indeed irresistible to those who are addicted to it! Sake rice: 100% Yamadanishiki produced in Yoshikawa-cho, Miki City, Hyogo Prefecture (special A district) Rice polishing ratio→70 Alcohol content→19 Sake degree → -3 Acidity→3.0 Amino acidity → 2.2 Yeast → Association No. 7 yeast (K-7)
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