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Suginishiki Yamahaijunmai Tamasakae 2016BY
- Tamaei is a rice quality that is less soluble than Yamadanishiki, etc., and about 38% of the sake lees were produced, and the sake degree was cut to +10. The acidity was high at about 2.3 in the moromi. Although it is Association No. 701, the bubbles were high in the first half of the moromi, and there may have been some wild yeast contamination. However, the sake has no yogurt-like peculiarities and has a sweet taste for the sake degree!
- Rice and Rice koji
Gold medal at the National Heated Sake Contest