デビル
Location Okayama Prefecture
Rice type Omachi
Type of Sake Junmai Ginjo
Rice polishing 60
Alcohol percentage 16-17°.
Sake Brewer
Sake degree +1.5
Acidity 1.2
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 Narazuke
(Appearance) Slightly cloudy yellow
(Taste) Taste
Body 2
Acid 1.5 Lactic acid
Sweetness 1.5
Spiciness 2
Bitterness 2
Umami 3
Lingering Nara-zuke
Impression Narazuke
The accuracy of the tongue is low because of the latter half, but it is a sake with impact, so record it.
It has a great sense of koji. I haven't had it since Niidashi Zenshu, I think.
It seems to go well with Chinese food, but I can't help but think it has a punch. Mirin with strong alcohol?
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