しんしんSY
He brought me this one, saying it's a little unique.
I'm interested!
The manager poured a little bit into the cup, but I said I would drink some more and poured some more myself!
It was sweet and sour like nothing I've ever experienced before!
This sake is typical of Shirakikyu in Kyoto!
But I decided not to have another glass!
We still have a long way to go!
I wanted to eat liver today!
So I had leek liver with white liver!
extensive knowledge
Rice: All "Koshihikari" (produced in Tango)
Alcoholic strength: 14 degrees
Specification: Unfiltered unpasteurized sake
Rice polishing ratio: 60
Sake degree: -35
Acidity 3.5
Amino acidity
Yeast: Kyoto yeast "Kyo-no-Hana", "Kyo-no-Saki", "Kyo-no-Ko", "Kyo-no-Koi
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