じゅんさん
Everyone loves Jikon.
Recently, I've been drinking a lot of jicama.
Jikon is becoming a major drink.
Jikon goes well with Southeast Asian cuisine, and is a great addition to meals.
Thank you again.
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)
@night market
Japanese>English