Kamotsuru “Sokaku”
- Brewery: Kamotsuru Shuzo
- Prefecture: Hiroshima prefecture
- Classification: Daiginjo
- Seimaibuai: 32%
- Rice Type: Yamadanishiki
- SMV: 3.5
- Alcohol: 16.5%
- Acidity: 1.2
- Yeast: Association No. 1801, Hiroshima Momiji Yeast
- Brand: Kamotsuru
Description
This sake is made from Yamadanishiki rice that’s cultivated in Hiroshima prefecture. The rice is polished for over 100 hours to get it down to a 32% rice polishing ratio, but the wait is worth it. The…


