はがね
I happened to have it with grilled mackerel from Seven, and it was a perfect partner.
Sake meter value +10, acidity 2.2.
It is mellow, dry, and has a good taste that does not lose to the mackerel oil.
The richness of the flavor can be appreciated when served by itself.
It is a cool sake that makes the most of the 70% rice polishing ratio.
I would like to know the difference in the yeast,
I would like to know the difference of Kyokai yeast, but I would like to know if there is anyone who knows more about it.
This one seems to be Kyokai No. 7, and I can't get my hands on No. 6.
Saijo is famous for Hiroshima sake, but Takekaku is a brewery in Takehara City, which is east of Hiroshima City.
Sake from the Seto Inland Sea side, from Kure City to Takehara City, is also delicious.
I would like to try Hana Hato next time.
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