しんしんSY
Next time, let's go for special junmai!
I thought it was my first time to drink Asahi Koh, but I don't remember where the first time was, and the second time was at Sendai Ami.
A little unfamiliar brand!
Although it was labeled as dry, it was the most acidic of the three.
When I compared the labels of all three types of sake, I found that they were all made by a sake brewery in Ohtawara City, Tochigi Prefecture.
There were also Ten-Taka and Kyokko in the list of sake breweries in Nasu, which we found at a roadside station on the way to the restaurant.
We drank a little while eating Tochigi Wagyu beef, Sangenbuta pork and vegetables!
Knowing the secrets of the brewery
Rice ... Yamadanishiki (Koji), Hitogokochi (Kake)
Polishing ratio ... (Koji) 48% (Kake) 60
Sake degree ... +7
Acidity ... 1.5
Amino acidity ...0.9
Yeast used ... Association No. 7
Alcohol percentage...16
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