根本祐二
"Shunshin Ikarashi Junmai - Imai Gohyakumangoku
～No pesticides, no chemical fertilizers.
Rice polishing ratio→70
Rice suitable for sake brewing → Gohyakumangoku
Alcohol content→17
Yeast -> Kurashiki yeast
It is produced by Japan Farm, a local farm in the same city as Nishide Shuzo.
The rice is produced by a local farmer, Japan Farm.
No pesticides or chemical fertilizers used.
The yeast is from the brewery's own
The yeast is originally from the brewery.
The sake is made in the traditional "shokuban" style.
The terroir is made with local rice and water.
It is a natural sake made as it should be.
The handwritten
I'm also excited about the handwritten label.
We've had this type of nama-shu before.
This time, it is the same type.
The quality of the sake is stable and it has the power of a traditional sake brewing
It has the strength of a traditional sake brewer and the sharpness of Ihyakumangoku.
I think this type is easier to feel.
Personally, I like to cool it down to around 10
I personally like to chill it to around 10 degrees Celsius to feel the sharpness and power.
but you can also warm it up to around 38-40°C
I recommend warming it up to around 38-40 degrees Celsius to get a mellow and delicious taste.
Stir-fry Tamogitake mushrooms with soy sauce
and kiriboshi daikon.
It was especially good with the tamogi mushrooms.
The soy sauce and the flavor of the tamogitake mushroom are good (///ω///)
Japanese>English