mori
Tobiraizumi Keyaki-kura
Ingredients : Rice, Rice malt, Brewing alcohol
Rice polishing ratio: 35
Sake degree : +5
Acidity : 1.3
Amino acidity: 1.0
Alcohol content: 15.0 - 15.9
Rice type: Yamada Nishiki (produced in Hyogo prefecture)
Yeast used: Akita style flower yeast AK-1
Clean drinking and gorgeous aroma.
Delicious
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