へろ８
I had it at room temperature and it had a refreshing taste and good acidity, which can only be achieved by using a traditional sake yeast yeast yeast yeast yeast yeast yeast.
Next time I will try it with warmed sake 😃.
Alcohol level: 15
Rice Polishing Ratio: 70
Rice: Gohyakumangoku
Sake meter: +5
Acidity: 2.0
Amino acidity: 1.3
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