海獺
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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海獺
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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It's delicious.
At this price.
Costa is the best!
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海獺
Yatan-Nishiki produced in Hiroshima Prefecture
Polishing ratio 50%.
Sake strength -3
Acidity 1.6
Amino acidity 0.8
Sake strength 15.5
The reason why the rice milling ratio was reduced to 50% this year is to eliminate fatty acidity and graininess, and to achieve a balance with umami.
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