＠水橋
KUROUEMON XVI KUROUEMON KINMON-NISHIKI Nama yeast Go-go Yeast Nama-nazake 720ml
Rice used: 100% Kanamonishiki produced in Nagano Prefecture
Rice polishing ratio: 60
Alcohol content: 15%, produced in March and shipped in July
It is said to be 3K5 with a raw yeast, Kanamonishiki, and a 5th yeast 😄.
It tastes different from the Hitogokochi of the previous day. You can feel the acidity as well as the spread of umami. Of course both are delicious 😋.
It looks like the hi-ire is laid down for a few years. Next time I would like to have the aged hi-ire 😉.
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