tai
Shobotan, Funaka Hachisaku, super dry, Junmai-shu
Sake quality Junmai-shu
Rice used: Yamadanishiki, Kitanishiki
Sake degree: around +8
Acidity: around 1.4
Amino acidity: around 1.1
Alcohol content: 15 to 16 degrees
Yeast used: Kumamoto yeast (in-house cultivated)
Polishing ratio 60
Sashimi and hairy crab at Goyo Sushi in Futako-Shinchi.
Sharp and sharp taste.
It is very tasty and easy to match as a food sake.
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