しんしんSY
The second course, as always, goes upstairs.
Eikoufuji found 💡.
After drinking it for the first time at the Saikaku bar in Tsuruoka city, I feel like drinking it when I find Eiko-Fuji.
This magma has a description on the back that says "brewing No. 1" and "brewing No. 2"!
I didn't know that!
I had Magma with shigi38 last year.
It's sharper and less sweet than the usual Eiko-Fuji when you put it in your mouth!
But I love Jun Dai 💕!
my knowledge of it
Rice: Akaban Omachi (Okayama Prefecture)
Rice polishing ratio: 50
Sake degree: ±0
Acidity: 1.8
Amino acidity: 1.0
Alcohol percentage: 16.7
Yeast used: Yamagata yeast
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