Rokugo Higashine in Kuribayashi, which differs only in the area where Misato Nishiki is grown.
It has a delicious taste typical of Misato Nishiki, but lighter than Kanazawa Nishine.
Misato Nishiki
Rice polishing ratio: 50% (koji), 60% (kake)
Yeast : Kameyama yeast
Sake Degree : ±0
Acidity : 1.5
Amino acidity : 1.1
Alcohol Content : 16
310/100ml
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Kanazawa Nishine in Kuribayashi (a grain-growing region located on the plain), which differs only in the area where Misato Nishiki is grown.
Delicious with a delicious and clean taste typical of Misato Nishiki
Misato Nishiki
Rice polishing ratio: 50% (koji), 60% (kake)
Yeast : Kameyama yeast
Sake meter rating: +2.5
Acidity: 1.6
Amino acidity: 1.0
Alcohol percentage: 16
310/100ml
I was reading "kuribayashi" with all my might 😆.
I'm embarrassed 🫣.
I see you read it as "Ritsurin" 😊.
The aroma is mild, the taste is soft, and the cup never stops 🍶.
I think it performs great as a food sake.
I noticed it was gone lol.
Sake I got on my trip to Akita. First of all, it is Kuririn, not Kuririn (Ritsurin).
The liquor store recommended that we compare it with "Kanazawa Nishine", which is also a Kuririn, but we were curious about the other sake (//∇//).
The impression upon opening is fresh, a little tangy, surprisingly long-lasting, and suitable for a mid-meal drink.
I enjoyed it at home with a hot pot of Akita leeks and Aomori soybeans and tofu!
In fact, we bought five other bottles of Akita sake.
We bought 5 other bottles of Akita sake, but the Shinmasa sake was sold out (tears).
Erin, good evening! Thank you for your comment.
This is a sake straw. Have you seen it or not?
So, I chose this brand that I could feel Akita as much as possible. It is made with rice from young farmers and brewer's yeast. Try it!
Cooked rice type. Smooth, shiny and a little mellow.
Not my favorite sake to drink by itself, but it goes well with liver paste.
It smells like sake, but not too much.
Mild liver and cream cheese.
This is a restaurant where everything tastes good with sake.