しんしんSY
One of several pieces I was interested in on this trip was in this store!
I'm glad I found it in the store because I refrained from buying it in bottles this time, even though I was curious about it!
I'm glad I found it at the store, because I was curious about the Ise-Shima concept, right?
The taste is a little lighter than the Masanochi Nakadori, but the sweetness and flavor are the same!
Let's start with the clam rolled egg.
extensive knowledge
Shimizu Seizaburo Shoten, a sake brewery in Mie Prefecture, created this junmai ginjo as a "private brand" of Sake-no-Ten Morishita, named "ZAKU ISE-SHIMA consept" (Saku Iseshima concept).
Ingredients: Kami no Ho produced in Mie Prefecture
Koji rice: 55% domestic rice
Kake rice: 55% domestic rice
Alcohol content: 13%.
Yeast used: In-house preserved yeast
Water used for brewing: Water from the Suzuka Mountains
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