しんしんSY
Junmai Daiginjo
Out of the three, the acidity stands out.
A little sour 🤏.
When you drink it with salted fish, it doesn't feel so strange.
In fact, it might be a good combination.
I have a lot to talk about, so I'll leave you with one cool story.
I think I'll call it a night.
The owner escorted us to the entrance and let's go fill our stomachs for a bit!
After eating Asahikawa Ramen (soy sauce), we went to our favorite cocktail bar, SPOON, and had the recommended cocktail of the night, which put us in a good mood 🍸.
knowledge
Starting from R4BY, the Maruhi series will be brewed with multi-acid yeast No.77, and will be reborn as a series characterized by sweetness and acidity. The third "Limited Betsuatsurai" is made entirely from "Momota," the next generation of rice suitable for sake brewing developed by Akita Prefecture. The normal Maruhi is 60% polished rice, but this Betsuatsui is 50% polished rice. The clarity is more polished, and the elegant juiciness is a step above Maruhi.
Rice used: Hyakuden from Akita Prefecture
Rice polishing ratio: 50
Alcohol content: 15%.
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