蜻蛉切
Alcohol percentage: 16.0-16.9
Sake meter rating: +8
Acidity: 1.6
Amino acidity: 1.2
Rice used: Akebono (Okayama), Tachiharuka (Kochi), Yamadanishiki (Hyogo)
Polishing ratio (Kake rice/Koji rice): 60%, 60
Yeast: Kumamoto yeast
Sliced bonito sashimi with garlic
The authentic way to eat it.
Kochi sake and glutinous bonito 🐟.
Saikyo
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