山廃純米
The bottle of Jungin was empty, so I opened a bottle of Tokujun which I bought with it. Although this one is sweeter, it is not too much and can be drunk easily. I think it is excellent as a food sake. The specs are as follows
Rice used: Akita rice
Sake meter = -6.1
Acidity = 1.4
Amino acidity = 1.3
Yeast used = not disclosed
(From Sake no Abetaya website)
I regret that I didn't keep the last Tokujun, so I couldn't compare the two, but they are both delicious, so it's no problem. We have a lot of No. 4 bottles that have been left on the altar, so we would like to taste them and fry them up too. The Jungin one is also delicious. _.) _
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