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Gohyakumangoku (66%) × Yamadanishiki (34%)
Polishing ratio 60
Acidity 1.4
Amino acidity 0.7
Alcohol content 15.5
The elegant sweetness and umami spread softly, and the acidity of the active nigori (nigori rice wine) gives it a sour taste with a hint of bitterness in the aftertaste, but it disappears quickly. It is a Jikin, after all! Refreshing and delicious!
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海獺
Rice ：Akita Sake Komachi
Rice polishing ratio : 55
Yeast : Association No.9
Sake degree : +1.0
Acidity : 1.7
Amino acidity : 0.8
Alcohol : 16%.
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海獺
Rice : Yuyamanishiki
Rice polishing ratio : 50
Yeast ：Yamagata yeast
Sake Degree ：+1.0
Acidity ： 1.9
Alcohol : 16.6
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海獺
Rice：Gohyakumangoku produced in Aizu
Rice polishing ratio: 55
Yeast: Utsukushima dream yeast
Sake meter: +3
Acidity: 1.6
Alcohol content: 15
Also good warmed
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