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十六代九郎右衛門三年熟成 柿純米生酛古酒
alt 1alt 2
木花咲耶
39
やす☆
Comparison of Kuroemon XVI. Next was a pure rice Kaki with a strong acidity typical of a sake made from a traditional sake yeast. It has a strong acidity typical of the sake. It is interesting that even though the rice, rice polishing ratio, alcohol content, and age are all the same, the difference in production makes the taste completely different.
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