じゅんさん
Summer in Roppongi at Yakitori restaurant, Nen-es.
We ordered the bisque to go with one of the yakitori courses. It is a slightly cloudy sake made by blending the "rough" (the first part of the sake when it is pressed) and the "blended" (the last part of the sake).
The clarity of the bottle is evident, but the sake as a stand-alone is not as punchy. It is an easy-drinking sake.
Rice used: Miyamanishiki
Rice polishing ratio: 55
Sake meter rating: +3.5
Acidity: 1.2
Yeast used: Association 1801
Alcohol percentage: 15
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