しんしんSY
The pot is now simmering!
Put a raw egg in the pot and stir at the right time!
The neighbor was eating it sukiyaki style, but I'm not so good at raw eggs, so I'm going to heat it up and eat it!
The owner's neighbor, who was helping him, is from Niigata!
So the guest next to me was drinking Hakkaisan, so I had some too!
I don't have a chance to drink Hakkaisan so I don't have an image of it, but it is an excellent sake!
Especially this Daiginjo.
I had a blissful time with hot nabe and cold sake!
Sketches of Hakkaisan
Yamadanishiki and Gohyakumangoku, polished to 45%, are combined with Miyamanishiki to create a junmai sake that, despite being junmai, is crisp and never boring, typical of Hakkaisan. It is a slightly upscale food sake with a clear, clean taste and an elegant sweetness that gently spreads to complement the food.
Alcohol 15.5%.
Sake degree +4.0
Acidity 1.4
Amino acidity 1.3
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Miyamanishiki, Gohyakumangoku, etc.
Polishing ratio 45
Yeast used: Akitakono No.2
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