こまこめ
Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Koto
🍶The specs readable from the label are the same as the summer ginjo except for the yeast, but it is best served at room temperature and also tastes good lukewarm. It has a nice lingering aftertaste, and is best savored slowly, one sip at a time.
［Toward the end of the bottle, the sake is good at room temperature, but it is best served lukewarm.]
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