Description
Region:AkitaGrade: Honjozo
Seimaibuai: 68%
Nihonshudo: +2.5
Acidity: 1.3
Amino Acidity: 1.0
Rice: Hitomibore
Yeast: House Yeast
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: Charcoal filtration
Pasteurization: Pasteurized in tank, bottled while sake is still warm
Alcohol Percentage: 16%
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