まっつ
The third regular drinking session was Shinmasa's Kijoshu.
We had Amefall (sparkling type), Shinmasa No.6 typeX (sour type), and Shinmasa Yonotori (sweet type).
A delicious bottle with sweet and sour acidity 😋🤤I personally prefer this one over No.6 😊.
After that, we had a delicious highball with KAVALAN triple sherry cask and went to the after-party, where we got drunk as usual 😅.
Rice：Akita rice
Rice polishing ratio: 55% for koji rice, 60% for kake rice Sake degree: - Acidity: - Amino acid: - Alcohol level: 13
Yeast used: Kyokai No.6
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