肥後の酔い子
Rice used: 100% Koryoshinko
Polishing ratio: Koji rice 66%, Kake rice 66
Water used for brewing: Medium-hard water from the underground stream in Akita City's Shinya district
Yeast: Association No.6
Sake meter degree
Alcohol percentage 14℃.
Acidity
Amino acidity
Japanese>English