ODAcchi
The brewery has been brewing sake since 1865 in a place that was once known as "Sakata-mura," where sake rice was actively cultivated.
The brewery resumed home-brewing in 2018 after a hiatus in 1980, and this brand has been loved for many years since the end of the Edo period, when it was reissued using the brewery's yeast that had taken root in the old brewery before it was rebuilt.
Color: Amur cork tree. A little cloudy like ants.
Scent: Sour apple-like aroma
Taste : Very little sweetness, lime like acidity, soft bitterness and light DRY feel.
[Details]
Raw Rice : Domestic Rice
Rice polishing ratio: 60% for the koji rice (Yamadanishiki) and 67% for the Kake rice (Gin no Sato)
Alcohol content: 15%.
Sake meter value : +2
Acidity : 1.3
Amino Acidity : 1.2
Yeast : Brewer's yeast (STB5) , Association No.10
(See official website for product details)
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