じゅんさん
First visit to an izakaya in Shin-Osaka, which is usually open for daytime drinking and only opens at night on Thursdays and Fridays.
I asked for a spring-like sake, and this is what came out.
It has just the right amount of sweetness and sharpness.
It is the first nigori (nigori) sake of the spring season.
It is easy to drink.
It is easy to drink, but be careful, as it has a high alcohol content.
It is named "Omachi Yamaguchi" because it is made by Mr. Ryoma Yamaguchi, a toji (master sake brewer).
The name "Yamaguchi" comes from the fact that it is made by Mr. Ryoma Yamaguchi, a toji (master sake brewer).
Ingredients: rice (domestic), rice malt (domestic)
Rice: 100% Bizen Omachi (produced in Okayama Prefecture)
Rice polishing ratio: 65
Alcohol Content: 17
Sake degree: +5
Yeast: Association No. 7
Sake Brewer: Hayasozo
Nigori (unrefined sake)
Brewing year: R4BY
SAKE Yashima
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