Chamomile1205
Gozenshu Bodai Hashiroshi Nigori Sake
This nigori sake has a great drinking experience.
The natural lactic acidity of the Bodai yeast brings a firm acidity and a sharp taste!
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Chamomile1205
The Kumamoto Sake Brewing Institute, the originator of Kumamoto yeast, which laid the foundation for ginjo-shu, is offering a new seasonal product called Kyuyo Masamune.
It is made with Kumamoto yeast KA-4, produced in-house, and rice grown in Kumamoto Prefecture.
It has a soft mouthfeel and a clean, acidic finish.
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Chamomile1205
Chosen because it is a seasonal sake that represents summer in Kamishin, using "in-house yeast" with a high aroma.
According to the official website, this sake has a good balance of fruity ginjo aroma like a gorgeous melon and Kamishin's typical sweetness.
Product Information
Alcohol 16%.
Sake degree -2
Acidity 1.5
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