The brewery's son-in-law was here to spread his wings, or rather, to convey the charm of sake. The rigid mouthfeel, which is only possible with ultra-hard water, is good with meat as a side dish.
The brewery's son-in-law was here to spread his wings, or rather, to convey the charm of sake. The rigid mouthfeel, which is only possible with ultra-hard water, is good with meat as a side dish.
It was very cold, so I served it warm.
When lukewarm, it had a strong acidity and a tingling sensation, but when we raised the temperature and served it hot, the acidity diminished and we were able to taste the umami and sweetness of the rice.
The aroma of rice bran makes you feel relaxed.
Alcohol content: 16%.
Rice polishing ratio: 59
Rice: 100% Miyamanishiki produced in Nagano Prefecture
It is a souvenir of a trip to Shinshu from my wife.
Purchased at a liquor store in Bessho Onsen. I think it has been a long time since I have had flower yeast.
Slightly bitter aroma and body. Maybe a little too bitter...