Timeline
osugi#386
Brand recommended by the master.
Ingredients
Rice (domestic)
Rice malt (domestic)
Shochu (made in-house Alcohol)
Rice used
Koji rice：Rice suitable for sake brewing (Polishing ratio 60%)
Kake rice：General rice (Polishing ratio 65%)
Alcohol content: 15% or more, less than 16%. osugi#385
Sweet but with a light aftertaste.
Rice: (Koji) Gohyakumangoku (Kake) Yumenokou (Yondanmai) Himenomochi *All rice produced in Aizu
Polishing ratio 55
Yeast used: Utsukushima dream yeast (F7-01)
Alcohol percentage 16
Sake degree Not disclosed
Acidity Not disclosed osugi#384
Nabeshima after a long time.
Sake quality Junmai Ginjo Nama Shu
Rice: Gohyakumangoku
Alcohol level 16 degrees Celsius
Polishing ratio 50%.
Sake degree ±0 osugi#383
Sake from Aichi Prefecture with a high alcohol content.
Rice polishing ratio 65
Ingredients: Rice (domestic), Rice Koji (domestic)
Alcohol percentage 18 osugi#382
Tenmei is delicious!
Sweet & Spicy: Dry
Rice type：Gohyakumangoku
Rice Polishing Ratio：Koji:50% Kake:65
Alcoholic Beverage : 16
Sake meter degree: +2.0
Acidity: 1.8 RecommendedContentsSectionView.title
