Sake is usually mashed in three stages, but we add sweet amazakein a fourth mashing stage to express sweetness and acidity. When chilled, it drinks rather like a white wine, but changes expression radically when warmed. Heated, it is a great match for suki-yaki, oden hotpot and niku-jaga.
|Breed name of rice||Nakate Shinsembon from Hiroshima|
|Rice Polishing Ratio||70%|
|Sake Meter Value||-12|