A "super dry" ginjo,
I wondered what kind of harsh sake it was.
I was surprised when I took a sip!
It was more delicate and crisp than I imagined.
It was very easy to drink.
Drinking a lot of Toyo Bijin
Let's change the brand a bit!
Let's finish with a dry sake since we had only fruity sake that day!
Bakuren - purple label
They call it "Akabakuren
It's very crisp and dry!
This is also good 👍
I wonder how many times I poured it back into the sake bottle.
Promising to see each other again in 5 years, we left our seniors, alumni, and juniors and headed home.
extensive knowledge
Heat treatment: Fire-quenching
Ingredients Rice, rice malt, brewing alcohol
Alcohol content: 17° to 18° C
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0
Ingredients: 100% Yuyama rice, Brewing alcohol
Polishing ratio 55
Yeast: Ogawa No. 10 M-310
Sake degree +15 to +17
Acidity 1.2
Alcohol percentage 17.5
Is this a so-called "Souzake" (amateur opinion)? (layman's opinion).
I thought that I prefer fruity sake, but it goes in easily and goes very well with Japanese food.
The rice is male rice. As a mountain climber, I am happy to be able to contribute to Mt.
I would like to know more about the field of Soshu!