しんしんSYThe last dish of the evening (actually, there was a refill) was Tenka Nishiki Oriagarami!
This is actually very tasty too!
It's a special junmai, but it's designed to be very fruity.
It is a special junmai, but it is designed to be very fruity.
A few more days of work and it will be summer vacation!
Looking forward to sakes from Kyoto and Hyogo!
I'll have to do some prep work: 🍶🍶🍶🍶🍶
extensive knowledge
Yamada-Nishiki (produced in Iga) and No.7 yeast were used.
Our goal is to create a sake with a slightly stronger acidity and a clearer flavor profile than our regular special junmai (using prefectural yeast).
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