kdo-
Hiraizumi Kugen Type B
First time in a long time for a sour type of koyatsu: ‼️
Triple Acid is not so bad....
I didn't know it was a balanced type... lol
I like this one when I'm tired 💪.
Produced in: Nikaho City, Akita Prefecture
Structure：Yamahai Junmai Ginjo
Rice: Akita Sake Komachi
Polishing ratio: 50%, 60
Yeast used: Association yeast No. 77
Sake meter degree: -13.0
Acidity: 3.8
Alcohol percentage: 14% (Unpasteurized)
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