ももこ
Rice used: Hwasoi
Rice polishing ratio 40
Alcohol content 16%.
Sake degree -3.0
Acidity 1.3
Yeast: Aomori Prefecture's Mahoroba Gin yeast
When I go to a bar that serves bourbon or scotch on my own, the owner says, "Sake is in the bar! Here is today's sake! I always get the recommended one.
This time it was this one.
Sweet aroma, crisp mouthfeel, and a sake that flows smoothly and disappears.
I love encounters like this.
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