akikoda3
Tsukiyoshino's [Autumn limited edition] Moei Yamahai Junmai
Rating 4.4
Alcohol level: 15%, Sake meter: -18, Acidity: 3.9, Rice: Hitogokochi, Polishing ratio: 70
This is a pure Yamahai junmai sake brewed with lactic acid fermentation using plant-derived lactic acid bacteria.
It is characterized by a unique sourness due to the method used to make it. The mellow flavor can be enjoyed when drunk warmed. Refreshing apple-like sourness + slight lactic acidity.
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