しんしんSY
Second silver plate here.
Banshu 50 was the same.
Junmai Daiginjo.
It's dry!
We paired it with dry sake while eating iburigakko (pickled smelt)!
There are many customers at this restaurant because there are many reasonable dishes!
I wanted to watch the Japan Series on the big screen TV, so I asked the waitress to change the channel!
However, neither terrestrial nor BS broadcasting was available in Akita!
What a pity!
extensive knowledge
Yamadanishiki" rice suitable for sake brewing is polished to 50% and brewed with Kurobe's famous water, selected as one of the 100 best waters in Japan. It is well received as a sake that has a pleasant taste and does not linger the next day after long-term low-temperature storage at -2°C to -5°C.
Rice
Yamadanishiki (produced in Okayama Prefecture)
Yeast used
Association 1801
Rice polishing ratio
50% of the total
Sake degree
+8
Acidity
1.5
Amino acidity
1.3
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