100% made in Osaka from rice, water, and even packaging becauseAdachi-san is particular about made in his hometown as the first craftsake brewery in Osaka. Kinuhikari is a table rice and sakes made fromsuch table rices are likely to be ligther style, but he makes 100% whitekoji Shubo(yeast starter) and use white and yellow koji mold which areusually used for Shochu making, then he could add his sake morebodies. He selected Kyokai 9 yeast to make restrained aromas but goodenough acidities to realise a sake suitable for food pairings and usingwine glass. Indeed, the acitidy 3.6 is considered as very high.The firstimpression on palate is elegant but has rich body due to the high aciditylevel, and also with good bitterness as a role of tannin in wine in termsof food pairing. Type / Grade Sake | Country Japan Region / Prefecture Osaka Rice Variety Kinuhikari Yeast Variety Kyokai 9 Polishing Rate Secret SMV +2 Acidity 3.6 Alcohol % 12.00% Size 720ml
