酔生夢死
Named after the second generation brewing director "Yutaka Iwasaki
Rice：Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 16
No.6 yeast
Dan's recommendation for umami-guchi type warmed sake
The bottle has barely been open for a week.
Strong acidity for warmed sake.
Cold sake has a unique umami with a refined acidity.
Personally, I like the balance of cold sake best today!
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