しんしんSY
Last one is my preference.
Definitely the cel24!
I drank a Kaygetsu cel24 in Morioka the other day and it was pineapple, I could feel it!
We enjoyed a year-end party with 15 kinds of sake that day!
Mr. and Mrs. J&N suggested going to Yamagata, so I introduced Shoei here!
We told the master that some of the people we met at Sake-no-wa might be coming too 🤫.
The rice cooked with sake rice produced in Tojo, Hyogo Prefecture was also delicious!
our vast store of knowledge
Rice polishing ratio/50
Alcohol / 14
Sake degree/-12
Acidity/1.8, Amino acidity/0.9
Yeast used/Kochi yeast (CEL-24)
Japanese>English