しんしんSY
Apology for not being able to visit last month due to circumstances.
After a draft beer, we started sake with the appetizer that had just come out!
It's a creative Italian restaurant, but the master loves sake, so they have a little sake on hand.
The master said it was good from now on and served us Kudokidoki Ute!
Good aroma!
It is dry in the mouth, but as you drink it, a pleasant sweetness also comes out!
I found this article on OTON in 2019!
Today's appetizer is also outstandingly delicious 😋!
a brief description of what to expect
This is a new type of dry junmai ginjo that breaks new ground with its "uma-sariguchi" taste, aiming for a higher level of sake brewing by breaking away from the light and dry type of sake that is just hot. It is a new type of dry junmai ginjo with a beautiful aroma that is typical of Kudokibe, and a crisp, elegant, and lustrous taste that is superb. This elegant flavor is well worth a saké. It is a highly recommended product that boasts great popularity among sake connoisseurs.
Heat treatment: Nama-fumed (once-fired)
Ingredients Rice, Rice malt
Alcoholic strength: 16° to 17° C
Ingredient rice: Omachi
Polishing ratio 50%.
Yeast used: Ogawa/KA
Sake meter degree +10
Acidity 1.2
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