Geko15°C
100% Yamada Nishiki
Rice polishing ratio: Koji rice 50%, Kake rice 60%.
The acidity stands out. It is like a lactic acid bacteria drink with alcohol. At the end, there is a light bitterness that finishes off the drink, so unlike the original lactic acid bacteria drink, the sweetness doesn't linger in your mouth and you can continue to enjoy it.
It is made by using all local products, and it is a brewery with a strong commitment.
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