しんしんSY
Shinsei, I love it!
This will be my 60th check-in.
No.6 S-type, I seemed to be drinking and it was only my 3rd time!
First time at Eiraku Restaurant
Second time at Torin
And the third time at Sakebai!
This taste of the sake's traditional sake yeast yeast yeast is very good, isn't it?
Soba noodles and soup to finish the meal!
I remember there used to be a 4,000 yen and 5,000 yen course menu, but now it is only 5,000 yen.
The food is great!
The selection of alcoholic beverages is also excellent!
It was a great party with good conversation with good friends!
The next drink will be the last of the night!
extensive knowledge
S-Type" is the representative work of "No.6". The mid model that combines fullness and sharpness. As a "Superior" (advanced version), it is made with both individuality and perfection in mind. The first half of the mouthfeel is concentrated, and the second half is sharp and sharp.
Rice：Akita rice
Rice Polishing Ratio : Koji Rice 45%, Kake Rice 55
Alcohol Content : 13% (original)
Brewing vessel: Temperature controlled tank
Bottle used: Madame Edwarda #1
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