10ZG-STQ
Memorandum: 23rd
At the usual restaurant.
It was an aged sake brewed in 2017.
Degree of alcohol content: 17%, Rice polishing ratio: 40
100% Awa Yamadanishiki Tokusyu (produced in Tokushima Prefecture)
Sake degree: +6, Acidity: 1.8
Amino acids: 0.75
Yeast used: Kumamoto yeast
Number of days in mash: 34 days
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