Yorokobigaijin丸尾神力 純米酒
kiyo
Ingredients Rice, rice malt
All rice used: Shinkiki produced in Hyogo Prefecture
Polishing ratio 58
Yeast used: Kumamoto No. 9
ALC 19-20 degrees
Acidity 1.9
Sake degree +14
It has a slight caramel aroma, but it is not heavy and has a balance of gentle umami and acidity, so it goes well with a variety of dishes.
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