しんしんSY
Let's make this the last cool around here 😎.
5th cool 👀.
Orae, thanks for the Akita sake, and Adae, let's finish up with two Mie sakes together!
Kisaburo's sake, which my friend was also interested in on the tanzaku as well.
I asked for it.
This sake is from Noshiro, the hometown of Akita Prefecture's Hisashi Yamada!
You can really enjoy the taste of rice!
It is a junmai ginjo, so there is almost no bitterness!
I refrained from heavy dishes today, thinking about the next time!
Let's enjoy the rest of the curry roux and sake from here 😌.
extensive knowledge
This brewery has a hereditary succession system, and I am currently the sixth generation "Kisaburo". In the Meiji era, when the name Kikusui did not yet exist, Hirasawa Kisaburo Shoten was known and loved in Noshiro Mancho as "Kisaburo's sake. The sake of those days was junmai-shu (pure rice sake), and this sake was made to reproduce the sake of those days. This junmai ginjo, named after the brewer himself, is brewed with local rice (Hanabukiyuki) and has a dry flavor with a somewhat hard-edged image, with a slightly suppressed aroma and a rich rice flavor.
Provenance: Noshiro City, Akita Prefecture
Structure: Junmai Ginjo
Rice: Hanabukiyuki
Rice polishing ratio: 55
Yeast used: No. 9 series
Sake meter rating: +2
Acidity: 1.6
Alcohol level: 16.5
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