こまこめ
Sake from Shiogama City, Miyagi Prefecture
Rice used: 100% Miyagi sake brewing rice "Kuranohana
Rice polishing ratio: 55
Alcohol content: 15° to 16° C
Sake degree: +2 to +3
Acidity: 1.4
Yeast: Kyokai 12 yeast 👈.
🍶 and very refreshing.
October's "10" sake has a sake strength of +10, November's "11" sake has the brand name 11shu, and December's "12" sake has the yeast No. 12.
I think about the resurrected Kyokai No. 12, look at the lovely label, and takobutsu. It's a bit special because it's December.
［It's December, so it's a little special "12" sake.]
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