10ZG-STQ
Memorandum: 56th
At the usual restaurant.
It was a tortoise before, but this time it is a goldfish.
In the heat of summer, drinking moderately cooled sake is the best time.
It is the best time to drink moderately chilled sake in the hot summer.
It is made as a summer sake and has a slightly high acidity and low amino acidity,
Amino acidity is a little low, and the taste is clean and refreshing.
It was a refreshing sake.
Sake degree: 15%, Rice polishing ratio: 55%.
Sake degree: ±0, Acidity: 2
Amino acidity: 0.9
100% Akita Sake Komachi
Yeast used: Kura yeast D-29
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