海獺
Rice used: Yamadanishiki
Rice polishing ratio: 50
Sake Degree: ±0
Acidity: 1.5
Alcohol content: 15
Fruity, with a pronounced sweetness on the palate, followed by a lingering acidity.
Japanese>English
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Omachi, Okayama, 50% polished rice
Sake strength -3
Acidity 1.8
Amino acidity 1.0
Alcohol 15.5
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海獺
Rice] Manzai/Chiyonishiki
Rice polishing ratio] 55
Sake meter] -19% [Sake meter] -19% [Acidity] 3.7
Acidity] 3.7
Amino Acidity] 1.5
Amino acidity] 1.5
Sweet and sour with a white wine-like flavor.
Japanese>English
海獺
Raw material rice: Yamadanishiki produced in Mie Prefecture
Polishing ratio 50%.
Sake strength -3
Acidity 1.7
Amino acidity 0.9
Alcohol 15.5
Japanese>English
海獺
Rice: Miyamanishiki
Polishing ratio 55
Alcohol 16%.
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海獺
Rice: Miyamanishiki
Polishing degree 80
Yeast: Akita-style flower yeast
Alcohol level 16
Full of flavor, but not dull.
Japanese>English
海獺
Rice: Gohyakumangoku
Rice polishing ratio 60
Alcohol: 16%.
It has a sweet to slightly umami taste, with sourness and bitterness in the aftertaste, but is generally light.
Japanese>English
海獺
Raw material rice Gotemba Koshihikari
Polishing ratio 60
Alcohol: 16%.
Fresh and smooth taste with a clean aftertaste.
Japanese>English
海獺
The brewery took over the name of Ishikawa Shuzo, which was located in Omaezaki City, Shizuoka Prefecture, and was newly established as Gotemba Ishikawa Shuzo in January of this year. They are particular about using local rice.
I bought a set of sake comparison.
Sakae Kakko
Raw material rice Yamadanishiki (100%)
Polishing ratio 40
Alcohol 16%.
It is said to have been pressed by Fukuro-hozuri. The overall taste is full and elegant with all tastes reserved and refined.
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