山廃純米
It has been a long time since I have seen Urakasumi. I was attracted by the claim that it was recommended by Mr. Rui Yoshida, whom I look up to as my mentor. The sweetness of the rice, which is typical of Urakasumi, is matched by a slight spiciness that enhances the overall flavor, making the cup and the meal go down a treat. But what are the specs?
Rice used = Manamusume
Rice polishing ratio = Rikuwari Goubun
Sake meter = +1 to +2
Acidity = 1.3
Amino acidity = ?
(From Urakasumi website)
A good friend for dinner. Next Monday, I would like to have a drink with my teachers through the TV screen.
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