10ZG-STQ
Memorandum: 46th
At the usual restaurant.
I thought Mai-bijin only had brown bottles.
I found a blue bottle of summer sake.
It had a stronger sweet and sour taste.
It was served with braised yellowtail kama, which is rare in summer.
Sake degree: 15%, Rice polishing ratio: 40
Sake degree: -5, Acidity: 3.8
Amino acidity: 2.3
Yeast used: FK801-C (Fukui Prefecture yeast)
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