Less polish rice, 50% koji rice, Yeast producing a lot of Malic acids, too many factors… Surprising taste!
Usually, Koji rice accounts for 20% of the total rice quantity to produce Moromi; however, this label uses 50% of Koji rice. More Koji rice makes the taste of Sake rich and full-bodied, and Koji rice easily gives sweetness. The yeast producing a lot of Malic acids is used to make a good balance of taste. Furthermore,
alcohol content keeps low by proceeding the fermentation at very low temperature. 12% of alcohol is suitable for this light and cute taste.
The aroma is like an apple with slightly vanilla. When it goes through the nose, you can feel the oaky smell a little. The texture is slightly fizzy and clean. It’s uniquely light and refreshing Sake with juicy Umami. It can hold the creamy and strongly seasoned sauce, so let’s pair with western foods.