tai
Rice: Yamada-Nishiki Akita-Shu-Komachi ■Polishing ratio: 65% ■Yeast used: Preserved in the brewery
■Sake meter degree: +1 ■Acidity: 1.8 ■Alcohol level: 16-17
A tangy image for Snow Kayasha, but it is still Snow Kayasha 😊.
With sashimi at Goyo Sushi in Futago-Shinchi.
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