Y.Tokushige
The first wave of punchy umami comes in with a bang, but it is not too strong due to the crisp sweet and sour acidity. The aftertaste is a lingering bitter umami. It is complex and delicious!
Sake rice→100% Omachi produced in Akaban
Rice polishing ratio: 55
Alcohol content: 17 degrees Celsius
Yeast → Flower yeast (vine rose, HNG-5)
Japanese>English