CHIMERA is made by mixing three types of koji (yellow, black, and white) with three types of yeast.
Black and white koji are mainly used to make shochu, so it is rare to use them in sake making.
A slightly dry sake with a sour and rich taste.
Rice: Koshihirari
Rice polishing ratio: 60%
Alcohol content: 15%
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The refreshing acidity allows you to enjoy the flavor that spreads throughout your mouth and the ref…
