しんしんSY
The third type is Hyakujuro.
I did not know this label.
SUKEROKU Junmai Ginjo Nama
It is lightly nigori (lightly cloudy).
It is less sweet than Imanishi, but fruity.
The acidity of light nigori is also good.
It was almost time for the train to leave.
After paying, we had a chat with the manager.
He said he would come back again... and change the selection again!
I am looking forward to it 😊.
extensive knowledge
The "Concept Worker's Selection" Hyakujuro at the Hayashi main store in Gifu, Japan, has undergone a major renewal for the fourth time, and the second product with a Kabuki theme is "SUKEROKU".
The characteristic aroma is its fragrance. It has a fresh aroma of beautiful green apple and melon. Although the aroma is rich, the sweetness does not spread too much, and it finishes clean and sharp. It is well-balanced and wonderfully finished.
It uses "Super G Yeast," which was developed by Gifu Prefecture and finally approved for use in April 2019.
The eye-catching Kabuki renshishi label is the work of Mr. Nojima of the "Regional Design Institute" in Hiroshima. It was designed with the keywords "tradition," "kabuki," and "overseas" as the image of Hyakujuro.
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