About items of the database
Kudokijozu Shiro-Bakuren(Yamagata)
|
|
Specially designated name |
Ginjo-shu |
| Type |
|
| Material Rice |
Yamadaho |
| Polishing ratio |
55% |
| Alcohol |
18度 |
| Sake meter value |
+20 |
| Acid Level |
1.2 |
| Amino Level |
1 |
| Rich / Light |
|
| Dry / Sweet |
dry |
| Taste Type |
|
| Specially designated name |
Ginjo-shu |
| Type |
|
| Material Rice |
Yamadaho |
| Polishing ratio |
55% |
| Alcohol |
18度 |
| Sake meter value |
+20 |
| Acid Level |
1.2 |
| Amino Level |
1 |
| Rich / Light |
|
| Dry / Sweet |
dry |
| Taste Type |
|
| Brewed by |
Kamenoi Shuzou Co., Ltd. |
| Production |
Yamagata |
| Brewing Method |
|
| Sake Yeast |
Ogawa-kobo、M310 |
| Recommended temperature |
|
Last Update（2018/6/30）
