tai
KATSUKI CEL24 Junmai Daiginjo 50
Ingredients: rice: Sake degree -4, acidity: 1.4, amino acidity: 1.0 / Gin no Yume (Kochi Prefecture sake brewing rice) or Yamada Nishiki / Ingredients: rice, rice malt / Rice polishing ratio: 50% / Yeast: Kochi yeast CEL-24 / Alcohol level: 15
With tiger prawn tempura at Goyo Sushi in Futago-Shinchi.
Aroma of pineapple! 😋
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