Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio：60
Alcohol content: 16
Sake meter degree: +8
Sai-no-Kizuna produced in Saitama Prefecture
Limestone hard water (hardness: 148mg/l)
Association 901 yeast
Calm aroma
Moderate sweetness and moderate acidity ⭕️
Sense of rice grain
Bitterness is firm but
Well-balanced body
It is a freshly squeezed junmai ginjo-nama sake brewed with Yamashu No. 4 and Saitama G yeast developed at an agricultural high school in Yamagata Prefecture.
It has a banana and pear aroma and a fresh, crisp taste.
☀️
It's a sake with a distinctive label 🍶.
I thought it was DAIGO's "Uishu" but it was "Sho de Saitama" 👐.
It has a light sweetness and a little astringency😁.
It's a sake with a sweet astringent taste that lasts when you contain it 🍶.
It has a distinctive taste 🤗.
It is a very characteristic taste 😙.
Good evening Hiro 😊I love Teimatsu-san too ‼️ but this is the first time I've seen this series 🙌😆 It features super hard brewing water and has a sharp taste! I wonder if I can meet Teimatsu-san with a sense of humor if I visit the brewery?
Good evening, Mr. Peckho😄.
You guessed right, Teimatsu-san: ❗️
I thought it was sweet because the premium was sweet, but this one was more astringent and unique 😙.
Maybe this one is more interesting for pairing 🤔.
I hope we can meet 😆.
