osugi
#327
I was allowed to taste it. I haven't had a lot of special honjozo, but it's nice and robust.
Rice: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio 60
Pouring: Hi-ire
Sake meter +7
Acidity 1.2
Amino acidity 1.0
Yeast: Yamagata No. 9 yeast
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