osugi
#419
Mouth opening and day 4? I was able to compare the two drinks.
I liked the 4th day better because it was mellower. The Kuchikkyo was also very crisp and tasty. It went well with the red clam string.
Rice: (Koji)Gohyakumangoku (Kake)Yumenokou (Shidanmai)Himenomochi
All rice is grown in Aizu
Polishing ratio 60% Yeast used: Utsukushima Yume Yeast (F7-01)
Alcohol percentage 16
Sake meter Not disclosed
Acidity Not disclosed
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