じゅんさん
The end of the day was a dry, light, but dry sake with the umami of Yamadanishiki spreading beautifully and disappearing quickly at the end. This is good!
Thank you very much for the meal!
Rice used: Yamadanishiki special cultivation
Rice polishing ratio: 45% for koji rice, 50% for kake rice
Sake degree +8
Acidity 1.8
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