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We had it with seiro soba at a soba restaurant.
The shopkeeper told us that the Uragasan style is called "Koka" and "Reika" (I looked it up, there are more varieties!).
It was a refreshing taste that went very well with the pleasant May weather and the soba noodles.
Rice, rice malt, brewer's alcohol
Alcohol content 14.0
Rice: Dewanosato
Polishing ratio 65
Yeast used: Yamagata yeast
Sake degree +3
Acidity 1.3
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