bouken
Purchased at Takimoto, where I went to the 0th meeting of the offline meeting.
Until now, Yamadanishiki has been used for the multi-acid yeast, but this time Yamada and Omachi were released.
The rice polishing ratio is 70%. When poured into a glass, it has fine bubbles. It is sweet and sour, but a little dry. I heard that "henohenomoheji" means using rice from their own rice fields.
The logo on the cap has been changed, but it's still cute with the henohenomoheji on it 😽.
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Rafa papa
Good evening bouken 😃
I was wondering what you bought at takimoto 😁Akirika 🤣I wish I could have gone to takimoto 😅.
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bouken
Good evening Rafa 😃
It's a sweet sake with a sake level of -11 and it's a rare sake that I can buy at Akirika, so I decided to go with this one 😊I visited the next week and bought the sake that I was interested in as the runner up 🤣.
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ポンちゃん
Good evening, bouken🌙
I see it was this way! I was wondering what it tasted like since you decided right away 😊The multi-acid yeast sake is a rarity 😳 Looks delicious ❣️ I'm looking forward to your next purchase...
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bouken
Hi Ponchan 😃
Maybe because of the strong acidity, it has a little bit of white wine 🥂.
Is it a unique type? That's my impression 😁.
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