しんしんSY
A daily visit to Mishina
Let's start drinking from now on, which I was curious about last night!
Sengoku Classic by Edo Bari
It's fire-quenched because it's a type I!
We compared the black labeled Modern a while ago, but this time it's a white labeled one!
Sengkyo is known for its acidity and sourness, but this classic has less acidity!
But this classic is very lively and easy to drink!
The appetizer of the day was spicy garland chrysanthemum with just the right amount of bitterness!
It's almost spring. ☘️
But it's very cold outside due to the cold wave 🥶.
Skandhavn
Rice : Kame-no-o (original variety, produced in Sakura City, Tochigi Prefecture)
Rice polishing ratio : 90
Alcohol content : 13% (undiluted)
Specifications: sake yeast, no yeast added (brewer's yeast), Kinugawa River subterranean water, Morohaku
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