Description
This sake uses a combination of white koji (citric acid) commonly used in shochu brewing, the association's No. 77 yeast (malic acid), and traditional yamahai brewing (lactic acid) to form a three-dimensional brew. You can feel a little sweetness when you first drink it, then the cold and sharp acidity will open up in the middle, and finally ends with a round and gentle finish, which is very unique.
SMV -19.0