うるし
Rice polishing ratio : 70
Rice used : 100% Echofuji produced in Shizuoka Prefecture
Alcohol content : 15 to 16 degrees Celsius
Sake Degree : +9
Acidity : 1.6
Yeast used: Association No. 701
Heat treatment : 1 time heat treatment
Taste and Smell] *I have a vague recollection of the taste and aroma.
It is gentle and has a pleasant acidity unique to Yamahai. The acidity is the main taste, supported by umami and bitterness, so you will never get tired of drinking it.
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