Tamai was less dissolved than Yamada Nishiki, and the lees came out about 38 %, and the sake degree was cut to +10. The acid was as high as 2.3 in moromi. Although it is Association 701, the first half of Moromi has a high bubble and there may have been a mix of wild yeast. However, alcohol has a yogurt -like habit, and it feels sweet for sake.
価格情報は日本国内からのみ閲覧可能です。
まだレビューはありません。最初のレビューを投稿しましょう！
