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Ingredients 100% "Yamadanishiki" produced in Tojo, a special A district in Hyogo Prefecture
Alcohol content: 15% or more but less than 16%.
Rice polishing ratio 60
Sake meter degree +2
Amino acidity 1.3
Acidity 1.4
Yeast: Kumamoto No. 9 yeast
The aroma is mild, and the taste is thick with the umami of rice. It has a long aftertaste when drunk at room temperature.
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