ちび蔵
Raw materials: 70% Hachihan 35, 29% Yamadanishiki
Rice malt
Alcohol content 16 degrees
Rice polishing ratio 50%.
Manufacturer Aihara Shuzo Kure City, Hiroshima Prefecture
Japanese>English
ちび蔵
Slowly fermented at low temperature using Kyokai No.5 yeast.
After being squeezed, it is quietly matured in the warehouse's storage room, which is kept at 5 degrees Celsius.
Japanese>English
ちび蔵
Refreshing ginjo aroma. Elegant umami with a sense of depth. The acidity is gentle but taut, and the aftertaste is crisp.
Japanese>English
ちび蔵
I drank it up!
I had trouble with the Hiyaoroshi Senbon Nishiki orange label, but I will stock up again.
I've had it cold and at room temperature.
I'll stock up again.
Japanese>English
ちび蔵
drinking establishment where one drinks at home (as opposed to going out)
Japanese>English