ODAcchi
Since its establishment in 1752 (Horeki 2), the brewery has continued to stick to the traditional sake brewing method of "Ikashizukuri".
In the 1950s, Daisichi Shuzo took on the challenge of brewing pure rice sake before other breweries, and finally released this standard product in 1983.
Color: Lighter color than the steamed chestnut color.
Scent :
Taste: Strong acidity unique to the sake brewing process, then sweetness and light bitterness.
[Details]
Raw Rice : Gohyakushi
Rice polishing ratio : 69% super flat
Alcohol content: 15%.
(See the product description on the official website)
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