しんしんSY
The moment you pour it into a glass, it's generative.
Let it be a little
The acidity of the sake yeast is quite strong
This was not my favorite either!
There were only a few bottles left, so we put all of them in the bottle, but it was a good thing there were not too many!
extensive knowledge
Raw material rice: Nipponharu from Hyogo Prefecture
(Flat polished rice)
Polishing ratio 70%.
Yeast used: High malic acid producing yeast No.28
Alcohol percentage 16
Sake Degree ➖4.8
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