Suginishiki Yamahaijunmai Tamasakae 2016BY

味わいの特徴

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!

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

精米歩合

65%

使用米

Tamei

アルコール度

15.8%

酸度

1.4

日本酒度

+12