たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration.
The type is from left to right, R, S, and X.
This is my first Shinsei myself.
The first one is R type, the entry class of No.6.
The rice used for brewing is Akita-grown rice suitable for sake brewing.
The rice polishing ratio is 55% for Koji rice and 65% for Kake rice. Kake rice is 65%.
The alcohol content is a low 13%.
Nama-shu made from the original yeast.
The sake poured into the sake cup is clear and smooth.
In the mouth, it has a fresh aroma and a smooth texture. The sweetness spreads in the mouth and is well balanced with the acidity. The fruity, not-too-sweet taste is similar to that of white wine.
It is low in alcohol, so it can be drunk smoothly and without resistance. The 🍶 of the flavor
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