Sake made in Sapporo, Hokkaido
Alcoholic Beverage: 15
Rice used for making the sake: Ginpu
Rice polishing ratio: 70
Sake meter rating: +6
Acidity: 1.5
I liked Namara Choharashi, and I like this one too 😍.
［Thanks to my usual izakaya!]
Nostalgic local sake.
Mellow aroma of rice that gradually spreads and a crisp, spicy finish from the lingering aroma of sotolon.
Elegant finish beyond imagination. Umami.
Spicy!
When I heard from a liquor store that it was dry and tasty enough to be approved by the locals, I ordered it without a second thought 🍶.
As I had heard, it has no characteristic aroma and is clean, simple and dry!
