しんしんSY
Now that I've finished the triple crown, I'm going back to the three drink comparison.
From here, I chose the one I was interested in!
I heard that you can drink Yamada-Nishiki in Okayama, too!
Yamada-Nishiki on the label!
Above it was a small "Kyokusei"!
I heard it is called "Kiwami Hijiri"!
It is a brand with a nice name!
From here on, we took our time to finish each sake one by one before moving on to the next!
A slightly dry sake with a lot of flavor!
It is a very good sake to drink with the char-grilled forest chicken!
It is not chewy like Miyazaki Jidori chicken, but very tender and juicy, and goes very well with chicken dishes!
Knowledge
This special junmai sake is made from 100% Yamada-Nishiki grown in Okayama, the land of fine weather, and polished to 60%. We are particular about the koji mold and yeast we use. The koji mold used is of a high quality specially designed for junmai sake, and it gives the sake a clean and clear taste. The yeast used is a blend of ASA 1801 and ASA 9, which harmonizes the balance of aroma and taste, making it a refreshing dry sake that you will never get tired of drinking and that conveys the elegant flavor of rice the more you drink it.
Alcohol content 15-16%.
Specified name: Tokubetsu Junmai-shu
Rice polishing ratio 60
Sake degree +5
IngredientsRice, Rice malted rice
Rice used100% Yamadanishiki produced in Okayama
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