酔生夢死
Alcohol content 15.0
Sake degree +3.0
Acidity 1.8
Amino acidity 1.0
Rice used: Gohyakumangoku, etc.
Polishing ratio (Kake rice, Koji rice) 69%, 65% (Super flat rice polishing)
Yeast: Kyokai No. 7
------------------
Adatara (medium soft water)
Remarks [Moto-zuri] Oar, etc. [Lactic acid bacteria] No additive
Heated sake that goes well with quiche→Daishichi Junmai 45℃.
→Is it a little too clean? Also, it's hard to eat quiche with chopsticks!
Beef tendon goes better! Cut off the fat 🔴 Japanese over Western!
Beef tendon and shiso leaves are also great!
Japanese>English