tai
KATSUKI CEL24 Junmai Daiginjo 50% Nama Sake
Rice: Gin-no-Yume produced in the Reihoku district of Kochi Prefecture
Polishing ratio 50%.
Yeast used: Kochi Prefecture yeast CEL-24
Alcohol percentage 15
Sake meter degree -3
Acidity around 1.7
At Goyozushi in Futako-Shinchi
I really like the balance of acidity and sweetness leaning toward sweetness!
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