ママさんI had it right when I opened the package.
When I put it in my mouth, I felt a slight piquancy.
When I drink freshly opened sake, I feel that this is the taste that the toji wanted.
When I read the text on the label, I understood.
Specific name: Junmai Ginjo
Rice Source: "Sake-komachi" from Akita Prefecture
Polishing ratio : Koji rice 50%, Kake rice 55
Yeast used: Akita yeast No.12
Sake Degree: +2
Acidity: 1.7
Amino acidity: 1.0
Brewing temperature: 15°C
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