へろ８
Color and aroma like Shaoxing sake.
When served hot, it had an amino acid-like sourness and a slight bitterness.
I would like to taste the difference between different temperatures, including cold and room temperature.
Alcohol content: 15%.
Rice Polishing Ratio: 65
Rice: 60% Yamadanishiki (produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Production method: Junmai, Yamahai brewing
Junmai-Ginjo-shu mixture (mixture ratio/polishing ratio 60% 50%)
Sake degree: +5
Acidity: 1.6
Amino acidity: 1.4
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