あるでば
The sake has no honjozo-like characteristics and is not boring to drink.
Memo
Sake rice: 100% Yamadanishiki, a premium rice produced in Tojo, a special A district in Hyogo Prefecture
Sake degree: +4 to +5
Rice Polishing Ratio: Koji/Kake ALL 60
Acidity: 1.2
Brewing temperature: 15 to 16 degrees Celsius
Yeast used: Traditional yeast (Shizuoka yeast, isoamyl acetate)
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