The second draft is this one with a black label!
I've never encountered it anywhere else recently except at Noe.
Debut was by Sapporo Torin, (reviewing the location and tagging it now).
Machida Sake Brewery is Pichi-Pichi
Suitama is a Jyushidai or Asahitaka type of sake.
After the first batter, Shuzo Machida, got on base, the second batter, Suitama, hit an end run to put runners on first and third!
It is a good connection 🆗.
The dish was wine pork marinated in miso!
This also makes sake go further 🍶.
a great way to learn about Japanese culture
Ingredients: Yamadanishiki
Rice polishing ratio: 50
Sake degree: +0.3
Acidity: 1.5
Amino acidity: 1.0
Alcohol percentage: 16
The last one today was Suiyu!
I only remember that it was delicious.
Last but not least, the sardine fish paste.
It was delicious.
I had a lot of fun today!
Ryoseki Limited Edition
Junmai Ginjyo Suigoku
Made with Yamadanishiki produced in the Yamada district of Yuzawa City, Akita Prefecture
Suigoku is sold only at exclusive dealers.
The smell of fruitiness when you open the bottle is very fresh!
The potential of Yamadanishiki is brought out very well. ‼️
Rice used: Yamadanishiki produced in the Yamada district of Yuzawa City, Akita Prefecture
Rice polishing ratio : 50%.
Yeast used : In-house cultivated yeast
Sake meter : +0.3
Acidity : 1.5
Amino acidity: 1.0
Alc : 16
I think the aroma is understated 🤔.
I was expecting a fruity taste.
but it has a matured sweetness like dried grapes.
❗️
It's not that sweet, and the aftertaste is quite refreshing.
It's not that sweet, and the aftertaste is quite refreshing, so it goes well with a meal.
I'm not sure about the characteristics of Akita Sake Komachi😅.
Akita sake! Fruity, sweet and delicious. Delicious. Kame-no-o is more refreshing than Yamadanishiki. The alcohol content is 16%, but it is a little strong. It goes well with simmered dishes with a strong flavor.
