Red rice was cultured in ancient times,
but is hardly used in modern times.
This very unique sake is naturally red
in color, and slightly sweet with some
definite berry-like aromas and flavors.
Asamurasaki gives the mouth a slight
|Rice polishing rate: 50%
Rice: Japanese ancient rice
Shubo (yeast starter): Sokujo
Alcohol volume: 14%
Sake meter value (nihonshudo): -1
Amino acidity: 1.0
Recommended way to drink: cold