KUROHIGE
I got Isoboast!
When the honjozo is good, it feels authentic.
Even though it is dry, there is no harshness, and it gives the impression of a clean and elegant sake that can be drunk smoothly.
Rice used
100% Yamada-Nishiki, new rice produced in Tojo, Special A district, Hyogo Prefecture
Polishing ratio: Koji 55%, Kake 60
Sake degree +5 to +7
Acidity 1.1
Yeast used: New-5 (Shizuoka traditional yeast)
Lees ratio 43-45% (average)
Alc 15-16%.
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