Yonrokushiki (46-style) refers to the use of white koji, which produces roughly double the citric acid of standard yellow koji, giving this funatoko-direct namagenshu an acidity level approximately twice the national average. The resulting sake balances transparent sweetness with a vivid, clean citric punch and subtle natural carbonation from the tank.
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！
