しんしんSY
Step up again from the work
Let's go with Jikin!
The taste that makes you say it's delicious without saying anything else!
The skewers keep coming out....
extensive knowledge
Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: 80% Gohyakumangoku or Hachitanishiki (produced in Mie Prefecture) 60
Alcohol percentage 16.5
Sake Degree
Acidity
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water)
Japanese>English