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Sake from noon!
Easy to drink and perfect for monjayaki 😆.
Taste
Alcohol 15.5
Sake Degree +1
Acidity 1.7
Amino acidity 1.6
Rice and yeast used
Koji rice: Gohyakumangoku
Kake rice: Gohyakumangoku, Todorokiwase, etc.
Rice polishing ratio 55
Yeast used: Association No. 701
The sake has a clean, refreshing taste with a hint of acidity and a strong flavor structure. The flavor of the food and the sake fuse in the mouth, complementing each other and allowing for a variety of seasonal pairings."
Japanese>English