しんしんSY
The first time I met Jikkoman at Koko, no Ie, san.
I'll drink it!
Shinmasa and Jyushiyo are also available, and it was a lucky day when I met Jikin!
Fire-brewed, I've come across it relatively often at this time of the year!
A little more subdued sweetness than Takachiyo!
One word of deliciousness 😋!
Knowledge
Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: 80% Hachitan-Nishiki (produced in Mie Prefecture) 60
Alcohol 15.5
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water)
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