Thin sweet sake taste! Thanks Kamui!
🧝♂️
A reissued product of the traditional sake used in Ainu ceremonies, brewed with Hokkaido hiye and Hokkaido rice koji.
Delicious juice with sweetness!
🔴🔴🔴🔴🔴
100% Hitomebore produced in Gunma Prefecture
Polishing ratio 35
Yeast M310
Sake meter degree -100
Acidity 6.0
Degree of alcohol content 5 degrees
The delicious sake!
🥇🥇🥇🥇
Miyamanishiki produced in Suwa
Polishing ratio 55
Sake degree -1
Acidity 2.1
Amino acidity 0.9
Association No. 7 (yeast originated from Masumi, Suwa)
Kirigamine subsoil water
Al 15 degrees
Blowout Warning! I especially like it this year!
☃️☃️☃️☃️☃️
Rice used: Domaine Sakura Yamadanishiki
Rice Polishing Ratio : Koji:50% Kake:60
Body temperature: 13 degrees Celsius