ももこ
Ishigakijima Island Day 2
Today's Closing
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Ingredients: Rice (100% Aizan from Hyogo Prefecture), Rice malt (100% Aizan from Hyogo Prefecture)
Brewing Water／ Subsoil water from Mt.
Alcohol content: 13% alcohol by volume
Rice polishing ratio: 60
Sake meter / -18
Acidity / 2.7
Amino Acidity / 1.2
Yeast／No additives
Storage / Refrigeration recommended
Taste / Acidity / 2.7 ・Amino acidity / 1.2 ・Yeast / No additives / Refrigeration recommended
Sour and sweet with a hint of sourness.
The best of the day!
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