Las
Sake comparison drink at a certain hotel.
The bottle and the label on the back of the picture were taken from Tsuchida Shuzo's page.
The moment I drank it, I knew it was delicious.
Thickness, fullness, and plumpness.
I wanted to drink an additional glass since I only had one cup of sake, but I will have to wait for another time since I switched to wine for my next mealtime drink.
★★★☆☆
I later learned that they do not use any fermentation aids such as lactic acid or enzyme agents, which are not required to be labeled on the label.
And it was a very sweet sake!
I only buy sweet sake on rare occasions, but sometimes it's nice!
Ingredients : Rice (from Gunma Prefecture), rice malt (from Gunma Prefecture)
Rice used : Gunma-grown rice
Polishing ratio : 90
Koji ratio : 35
Yeast used : No yeast added
Alcohol Content : 16
Glucose : 2.5 - 3.4
Sake meter : -11 to -15
Acidity: 3.6-4.2
Amino acidity: 3.7-4.3
Water used for brewing : Takezun mountain range subsoil water (selected as one of the 100 best waters in Kanto)
Heating : Twice
Storage method : Room temperature
Content : 60ml
Manufacture date : Unknown
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