ハム
It uses Yamanashi yeast (grape wine yeast No. 4), which is rare in sake. It has a gorgeous aroma and strong fruity acidity.
Low alcohol and light on the palate. Sweet and sour taste, rice flavor, and acidity can be felt at the same time. Since the rice is milled close to brown, there is also a faint astringency and a sense of cereal grains in the aftertaste, leaving a natural aftertaste.
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