兎御殿
On November 19, I went to a salmon spree held at Miyako Messe in Kyoto.
The third one was Tottori Prefecture's Hatsu✨Takayuu.
From right to left: extremely spicy, super spicy, and extra spicy 🐰🍁.
What is surprising is that all three are brewed with Yamada-Nishiki and Tamae at a 50% rice polishing ratio❗❗❗
I wonder why they used high quality rice used for daiginjo to make dry sake with rice polishing that can be used for daiginjo.........
From right to left, the sake degree is +15, +10, and +8, and they said it was made with Kumamoto yeast.
We also have a signature product named "super dry" with a Sake meter value of +10, but it is totally different because the rice used is Gohyakumangoku.
Even though it is brewed dry, it is delicious with the goodness of Yamadanishiki and its ginjo character.
Danna's and my personal impression of the sake level was about +10, +5, and +1 from the right.
I'd love to see a review from someone who has compared these drinks w
Japanese>English