さなD
The rice used is Sasanishiki from Akita Prefecture
Why not from Shizuoka?
This is the first time for Sugii Shuzo!
I was wondering why they used "Asukayama" mirin, which is a type of mirin (sweet sake).
No wonder it is so good. ❗️
It is a dry sake with a clear mouthfeel that is hard to believe that it is a sake made from a traditional sake yeast yeast and polished rice at 90%!
It is a dry sake with a clear mouthfeel, and you can feel the deliciousness of the rice.
It is not as sharp as a ginjo, but it has a rather clean and refreshing aftertaste.
There are still some good sake in Shizuoka. ❣️
Japanese>English