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sharp acidity unique to Kubota makes it feel clean on the palate
Aomori green apples are finely crushed in advance and then carefully squeezed straight cloudy juice is used
Earthiness on the nose turns to cinnamon on the tongue
firm aroma
It is Yamahai sake: Yamahai is a traditional sake brewing method (lactic acid growing method)
“Katokichibei Shoten” Born Junmai 55 (15%) 720ml Potato sharp acidity unique to KubotaIt has a refreshing, rich, firm aroma, and is characterized by a light, deep flavor along with a great sharpness. When warmed, the acidity is enhanced and the flavor becomes deeper, making it extremely delicious. This is a standard "Bon" sake that goes well with any dish, from home cooking to authentic Western cuisine, and is an all purpose delicious sake. Dry Sweet Light Rich Clean Aromatic
