しんしんSY
Comparison of three kinds of sake
The master recommended this sake from Yubari, Hokkaido.
It's so light and fruity that you'd think it was Jun Gin!
I like this one with some side dishes!
The sea urchin beef was so heavy that I fell down!
Skepticism
Ebetsu City in Hokkaido is located in the lush Ishikari Plain, surrounded by the Ishikari River and primeval forests. The local farmers, who are "eco-farmers" and work to reduce the amount of pesticides, chemical fertilizers, and soil preparation, started this project to make Ebetsu's local sake out of their passionate desire to spread the delicious rice of Ebetsu and to let people know about rice other than for food. The "Let's make sake with Ebetsu's rice" group, which included local restaurants, created a special junmai-shu called "Mizuho no Shizuku" in 2000. In 2007, the ingredients were changed from "Kirara 397" (edible rice) to "Comet" (rice suitable for sake brewing), resulting in a slightly dry and elegant taste. It is a special junmai-shu brewed by Kobayashi Shuzo using 100% Comet produced in Ebetsu, Hokkaido.
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