It tastes sweet and a little bit sour like wine, and you could feel the taste of rice. It is made with wine yeast and only Japanese rice.
Rice: Rice and koji made in Japan
The degree of polishing rice: 68%
The degree of Sake: -22
Amino acid: 1.0
Comment from Sakagura
We emphasis on making Sake on the traditional way which has been making for 267 years of our history with challenging spirits to spread Sake’s possibilities. It is required high-level skills on tremendous experiences. Taste our new Sake!
Bellow are some interesting links for you! Enjoy your stay :)