Fukunishiki純米原酒（で漬けた梅酒）
じじ
I forgot to mention that I made a plum wine six months ago with Tomikunishiki (20 degrees for plum wine) and it was completely finished, so I will drink it with hot water.
When making sake with sake, you need to use half the amount of icing sugar compared to white liquor. The base sake was dry, so the sweetness was a little less, and the ume was both refreshing and mellow.
The second and third pictures are from the pickling process.
⚫︎Polishing ratio: 70
⚫︎ Sake degree: +14
⚫︎Alcohol content: 20
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