しんしんSY
From Tokushima to Iya-kei
A set of three types of Awa sake served at the inn.
The green dry sake we had last night!
Sansho
I already know how spicy it is because I drank it last night!
Dry sake goes well with appetizers!
Ayu fish sashimi is a protein, but it also goes well with this dry sake.
Surrounded by deep greenery, you can relax...
extensive knowledge
Super dry sake as refreshing as fresh greenery.
The only fully fermented brand in Imakomachi.
Even though it is unfiltered sake, it is extremely refreshing and dry without any of the heaviness of the original.
It was a long time ago, but what was more impressive than the taste was the story of Touji Ueda, who secretly cultivated sake rice with organic fertilizers in terraced rice paddies in his hometown and brewed a very small batch of 300 kg because he was not confident that he could sell the rice. He was not confident that he could sell it, so he secretly brewed a very small batch of 300 kg of sake.
I remember being moved by his passionate ambition, which was still high even in his old age.
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