酔生夢死
Alcohol content 15%.
Sake degree +8.0 to +10.0
Acidity 1.4～1.6
Amino acidity 1.3-1.5
Rice used: Kura-no-Hana (Miyagi)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast In-house yeast
Sake mother Rapid brewing
Warmed sake with Shintoku soba (buckwheat noodles) and ikkadori as a topping
Not pictured.
I want to drink sake highballs again, especially sake tonic!
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