Ryu
August 29th "Yakiniku Day
Sake goes well with yakiniku!
Glutamic acid in sake and inosinic acid in beef, pork, and chicken are synergistic components that make sake and yakiniku compatible with each other.
A famous sake brewed by a toji from Shodoshima, Nate Sake Brewery in Wakayama Prefecture!
Kurogyu Junmai Ginjo
This Junmai Ginjo-shu is brewed with 100% Yamadanishiki from Hyogo Prefecture, polished to 50%!
It has a smooth and refined quality that comes in quickly and smoothly on the palate.
It has a refined quality that goes in smoothly and smoothly on the palate. It has the characteristic of "Kurogyu," which has a firm structure derived from hard water brewing, and the umami of the rice can also be felt well!
It is a well-balanced bottle with a mellow, gorgeous flavor and a crisp, sharp taste, and can be paired well with a wide range of dishes, so you will never get tired of drinking it.
The umami that does not lose to the meat and the acidity that is typical of "Kurogyu" go well with the fat of the meat!
It is good cold or hot.
Ingredient rice: ・・・・・ 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio・・・・50
Yeast used: ・・・・1401
Sake degree・・・・+4.0 (dry)
Acidity・・・・・・1.5
Amino acidity: 0.9
Alcohol content・・・16度以上17度未満
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