A conversation-starter sake.
Sake that competes with the flavor of rice.
Ingredients: 70% Gohyakumangoku, 30% Yamadanishiki
Rice polishing ratio 60
Alcohol 15%.
Sake degree +5
Acidity 1.4
Yeast used: Mie yeast MK-1
Water used for brewing: Miyagawa River subsoil water
Memorandum: 53rd
At the usual restaurant.
This is the first time to drink sake from Mie Prefecture.
It is a good sake that can be served with any dishes.
Degree of alcohol content: 15%, Rice polishing ratio: 60
It's a relaxing experience that never gets boring or tiresome. I don't have any special characteristics to say, but I can't stop. They are very friendly.
7/10
This is a classic sake from Sakeya Hachibei.
Dry honjozo sake.
The label is upside down because it is inadvertent.
I have the impression that this sake has a good reputation due in part to its good cost performance.
This is probably because the sake does not disappoint with its clean and dry taste, as it is called "dry".
Since it was the last sake of the day, I was able to drink it at the right time.
