しんしんSY
Koshinoshirotori
We had it for the first time!
Yamama, a favorite of the manager here.
A rare sake blended with Arabashiri and Seme (🍶).
The Yamama is delicious, but the blended Koshi-no-Shiratori is just as good!
It was an easy-drinking sake with a ginjo aroma!
There were a few more sakes in the cold storage that we haven't had a chance to try yet, but that will have to wait for another time!
We headed back to the hotel, promising to meet up with our sake friends again!
extensive knowledge
The sake has a refreshing ginjo aroma and a graceful, luxurious taste.
This time, we dared to use "Koshitanrei" (high-grade rice for sake brewing produced in Niigata Prefecture) for the malted rice, so that you can enjoy the beautiful taste from the time of moromi, and even more elegant sweet and savory flavor. It is produced and bottled in very small quantities from the mountains.
Rice used: Koshi-tanrei, Gohyakumangoku
Rice polishing ratio : 55
Alcohol content : 16
Provenance : Niigata Prefecture Niigata Daiichi Shuzo
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