しんしんSY
After finishing the sesame tofu, the sashimi started.
When I asked for the next sake, a black-labeled sake was poured into a wineglass at the back of the room, but for some reason, another bottle of sake was also poured into a wineglass!
The next sake served was the later one, Kuheiji!
When I told him that I would drink the black one if he wanted, he seemed to be hesitant to serve it because there was not much left from the previous one.
I don't mind, I'll drink even a little bit!
Another old sake, Hakutsuru Nishiki!
It has a little more concentrated sweetness than Takumieda.
Knowledge
This is an attempt to create a sibling variety of Yamada-Nishiki by crossing Yamadaho, the mother of Yamada-Nishiki, and Watabune, the father of Yamada-Nishiki, for the first time in about 70 years. They thought that among the sibling rice varieties, there might be a rice that could surpass Yamada-Nishiki.
Rice used: Hakutsuru-Nishiki produced in Hyogo Prefecture
Rice polishing ratio : 48
Sake degree : +1
Acidity : 1.4
Alcohol content : 16% (Unpasteurized)
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