しんしんSY
Second, Akita sake in the middle
Fukukomachi Kojo-shu.
I thought it might be sweet, but it is surprisingly light sweetness and delicious!
I guess this is a good way to end the meal!
The owner told us that the next one would be even sweeter!
What kind of sake is it?
(a brief description of the secrets of this dish)
Kijoshu is usually brewed using junmai-shu (pure rice sake) instead of brewing water during the distillation process. However, Fukkomachi's kijoshu is made with junmai-daiginjo instead of junmai-shu, which gives it a more elegant and smooth taste and a rich aftertaste.
The sake has a smooth and elegant mouthfeel and a rich aftertaste. Furthermore, the alcohol content has been kept in the 13% range, so the sake has a high extract content and, like a ripe fruit, is richly mellow and sweet, yet smooth to drink with a clean finish.
Rice: Akita Sake Komachi
Rice polishing 55
Yeast: Akita yeast No.12
Alcohol content 13.5
Sake meter degree -39
Acidity 1.9
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