じゅんさん
The annual year-end party to which I was invited and drank.
It was Ryu from Kawanishiya, a sake brewery in Yamakita-cho, Kanagawa Prefecture. It has an elegant aroma and a full flavor.
The ginjo aroma that spreads in the mouth with little cloying taste makes you feel luxurious. Serve with yellowtail, tuna medium fatty tuna, and salmon sashimi, along with amberjack funeragi.
Production method: Junmai Daiginjo
Rice used: 100% Awa Yamadanishiki
Rice polishing ratio ｜40
Yeast used ｜Kumamoto yeast
Sake meter degree ｜+5
Acidity ｜1.6
Amino Acidity ｜0.7
Alcohol content ｜17-18
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