しんしんSY
Eirin and Korori told me that Sakamoto Sake Shop in Morioka has been renovated and now offers a corner bar!
We stopped by for a visit!
Found Imi!
It's the last one, so we got a discount!
It's full of pineapple!
The slight cloudy taste is also nice!
It's like summer outside for this time of year ☀️
After quenching our thirst, we moved on to our next destination.
Free service for small snacks such as kaki no tane (persimmon seeds) 🈂️
What a nice store 🙆🏻
extensive knowledge
Yellow koji is usually used for koji for sake, but this one uses white koji, which is often used in shochu production and produces citric acid. As expected, the elegant vanilla aroma is accompanied by a superb sweetness that bursts in the mouth, and the unique acidity that is a characteristic of white malted rice lurking in the back of the sweetness creates a special feeling. The long aftertaste is in keeping with the image of the past, but the faint astringency that exists within it also produces a crispness.
Alcohol content 16%.
Rice used: Ibi no Homare (contract-grown rice produced in Gifu Prefecture)
Polishing ratio 60
Japanese>English