山廃純米
I bought this bottle at Koyama Shoten in Tama, together with Icebreaker and Nabeshima Shirakiku. I've had a few bottles of 13% or so in the past, but this one might have been the weakest (-_-).
Rice used: Hitogokochi from Nagano
Polishing ratio = 60% for both Kake and Koji, flat polished rice
Yeast used: Kumamoto yeast, Kyokai 1001
Sake degree = +3
Acidity=1.6
Amino acidity=1.0
(From the Japan Famous Sake Association website)
There was tofu in the fridge, so I served it with tofu. The other two bottles will be served later.
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