じゅんさん
This sake is said to be best when heated to around 45 degrees Celsius. On this day, it was served hot, but it was very light and dry, which is typical of Japanese sake, soaking into your body at the end of the cold year.
It was a perfect match for the fried daikon radish!
Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol
Yeast: Hanbei yeast with a kura
Sake degree: +4
Acidity: 1.3
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