山廃純米
I have longed for a black bakelan. It is a bit tamer than the red and white. The fruity taste is the same as the previous two, but the slightly lower alcohol content makes it the easiest to drink of the three. The specs are as follows
Rice used: Kame-no-o
Rice Polishing Ratio = 50%.
Sake degree = +15 to +17
Acidity = 1.2
Yeast used = Ogawa No. 10, M310
(From the website of Abe Shoten, a brewery that produces strictly selected sake)
I had it as a snack while checking out the new items in the Famima side dish....I wanted to be able to compare it with the white sake before it was served....dry sake is great!
Japanese>English