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Shuho Junmai Ginjo Yamahai Kame-no-o
Rating 4.4
Rice: 100% Yamagata Kame-no-o, Polishing ratio: 50%, Alcohol level: 16%, Production date: May 2025, Sake meter: +2, Acidity: 1.4, Amino acid level: 0.6, Yeast: Yamagata yeast
Shuho" gives the impression of sweetness.
Kame-no-o" in Yamahai. The acidity of Yamahai and the graininess and ripeness of Kame-no-o are balanced with the sweetness of Shuho.
It is refreshing, but also has a mild taste.
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