しんしんSY
There was also a Tsururei.
I brought it out from the cold storage by myself.
It's a very dignified sake.
It was a little bit different from what we drank today!
It had a bit of impact among the sweet and fruity sake.
a little bit of knowledge
Koshitanrei" is a super-elite variety developed by crossing Yamadanishiki and Gohyakumangoku, two of the most popular rice varieties for sake brewing, and can be called the "thoroughbred of sake rice".
Rice used: Koshitanrei produced in Niigata Prefecture
Polishing ratio: 55
Alcohol content: 17%.
Sake meter: Not disclosed
Acidity: Not disclosed
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