Although it is a regular sake, the rice used is polished to 60% and it is brewed slowly and carefully through low-temperature fermentation.
It has a light, refreshing taste and will not interfere with your food.
Manufacture date: February 21, 2016
Alcohol content: 15.5%
Sake Meter Value: +5.0
Acidity: 1.0
Amino acid content: 1.0
Rice used: Gohyakumangoku (malt rice, kakemai) General rice (kakemai)
Rice polishing rate: 60%
Yeast used: Kyokai 701
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