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It is brewed with Yamada Nishiki produced by students of Tochigi Agricultural High School. It is brewed with Yamada Nishiki produced by students of Tochigi Agricultural High School.
When first sipped, it has a sweet floral aroma and a fruity yet gentle, soft, full sweetness and acidity that lasts for a while, with a refreshing aftertaste. It is very delicious.
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Rice used: Hachitan-Nishiki produced in Hiroshima
Polishing ratio 60
Sake meter degree -7
Acidity 3.3
Alcohol percentage 14-15°.
Yeast 26BY
The citrusy acidity comes first, followed by sweetness and bitterness, and a clean aftertaste.
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Schwarzenegger, fruity, refreshing and clean.
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Omachi, Okayama Prefecture
Polishing rice 50%.
Sake strength -3
Acidity 1.9
Amino acidity 1.3
Alcohol 15.5
It has a full-bodied umami and sweetness, with a slight acidity and bitterness, and leaves more of a lingering aftertaste than a sharp taste.
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Unfiltered, raw sake, slightly cloudy and slightly effervescent, but with an acidic and sweet aftertaste.
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Elegantly sweet and tart, it was delicious.
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Ingredients: Gohyakumangoku
Rice polishing ratio: 53
Sake degree: +2
Acidity: 1.6
Alcohol percentage: 17
Pleasantly bubbly with a refreshing sweetness and acidity.
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Rice polishing ratio : 45
Alcohol percentage : 16.3
Sake Degree : +0.1
Acidity : 1.6
Umami, sweetness followed by sourness and bitterness, then refreshing.
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We had a lucky morning pressing of Risshun.
The freshness has a delicious flavor, and the aftertaste is sour and bitter.
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海獺
It's delicious.
At this price.
Costa is the best!
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