Y.TokushigeIt 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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