100% Yamadanishiki from Hyogo Prefecture
50%, 16%, Sake strength -1, Sugar content 1.4
As soon as it is served, it is crisp and refreshing.
As it reaches room temperature, the flavor changes with a slight increase in umami and sweetness, making it more suitable for meals.
Drinking out
Your first brand. Another brand of Fudoi?
A delicious series of Aruzoe.
It doesn't have modern sweetness, but it is easy to drink.
You don't see it very often at Sake-no-wa, but I feel it should become more popular.
Which meat should be used for nikudofu? The question is still in dispute. Personally, I thought it should be some kind of beef.