しんしんSY
After the Yongenton Pork Saikyo Yaki, came my favorite!
Grilled shellfish!
This is where the pace of sake picks up!
Recently, I often come across Mansaku no Hana at Noe-no-Ie!
This jet-black label is a first for me!
Hi-ire is marked in red
Nama-shu is marked in blue 🟦.
This is Nama Sake
It has a pineapple feel 🍍.
I guess it's close to hana-yosu.
Whatever it is, it's my kind of sake!
Half of a hot shellfish grill with a squeeze of lemon 🍋.
This is a great dish!
The story of the customer who came after me, I can hear but this was also quite interesting story, so it was a good drink for me lol!
a great way to learn about one's knowledge
Junmai Daiginjo of Aizan is released twice a year: Nama-nazake (new sake) around February and once-hi-ire nazake around November. Nama-nazake Aizan is full of fruity and sweetness.
Specific name: Junmai Daiginjo Nama-genshu
Koji rice: Aiyama produced in Hyogo Prefecture
Kake Rice: Aiyama produced in Hyogo Prefecture
Rice polishing ratio: 45
Alcohol percentage: 16
Sake Degree: -1.0
Acidity: 1.7
Amino acidity: 0.8
Yeast: M310
Japanese>English