じゅんさん
Three of my new colleagues and I visited Uohtaka for sake.
A very limited edition of Kangiku.
80% Akaban Omachi from Okayama Prefecture
20% Yamada-Nishiki from Hyogo Prefecture
A collaboration of sharp Akaban Omachi and plump Yamadanishiki.
Kangiku's aroma is rich and sweet, with a sense of shwashiness.
Rice used: Yamadanishiki, Akaban Omachi
Rice polishing ratio : 50%.
Alcohol content : 15
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