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Rice used: 100% Yamadanishiki (100% rice grown in the Zouga district of Higashi-Hiroshima City, Hiroshima Prefecture)
Rice polishing ratio: 35%, alcohol level: 16%, sake level: +1.0
Acidity: 1.2 Yeast: Momiji
The nose is very clear, but the extract is strong and thick, with a slight sweetness. It also has a capsule-like aroma, but it is not extremely floral. It has a lingering aftertaste that is free of any unpleasant taste. It is suitable for simmered dishes cooked in white soup.
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