しんしんSY
extensive knowledge
Ingredients Rice (domestic),Rice malt (domestic),Sake (Namahojishuku Junmai Genshu)
Alcohol percentage 15
Rice used: Hokkaido-produced rice suitable for sake brewing, KITASHIZUKU
Polishing ratio 60
Yeast used
Sake degree -18
Acidity 2.5
Amino acidity 1.6
Nama/Hiireki Hiireki
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