KarenRice: 27% Yamadanishiki from Kurodasho "Dakudo Juku", Hyogo Prefecture, 73% Miyamanishiki from Iijima-machi, Kamiina-gun, Nagano Prefecture
Yeast: Kumamoto yeast (KA-1)
Rice polishing ratio: 55
Alcohol percentage: 17
The label and flavor give a sense of nostalgia. It has a good balance of acidity and umami.
It is brewed with the powerful fermentation power of yeast that has survived the harsh environment.
It is a Junmai Ginjo-Unfiltered Unrefined Harajuku sake brewed with the powerful fermentation of yeast that survived the harsh environment.
It is therefore powerful, but also goes well with moderately fatty meats and sauce.
It goes well with beef shabu-shabu, eel, grilled meat, etc.
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