ももこ
Rice used: Omachi from Okayama Prefecture
Yeast: Kyokai No. 1001
Rice polishing ratio 50%.
Alcohol level 16%.
Yoshikawa Jozo's sake for closing the bar on Ishigaki Island.
Yoshikawa Jozo's sake all have a sharp impression.
Daiginjo's mellowness and acidity
Little aftertaste
Kirei! The taste of the sake
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