しんしんSY
I ate more and more shellfish and drank more and more ushigiri!
The next dish was the one we had requested right after we entered the restaurant!
It was also baked and ready to eat!
Shrimp macaroni au gratin, which I had been curious about the day before!
There are so many prawns in it!
🦐🦐🦐🦐🦐
Since it was so hot, we decided to have some sake first, so I ordered the same sake that I recommended to my coworker the day before and made her drink it!
It is a fruity sake!
I found out later that they use 1801 yeast!
No wonder it tastes so good!
The Rihachi I drank for the first time the day before was also made with 1801 yeast, wasn't it?
The owner, who is usually a quiet guy, talked to me a lot tonight.
It's a nice and relaxing restaurant!
After I arrived at the restaurant, regular customers started to show up and the restaurant became crowded.
extensive knowledge
Junmai Daiginjo-style sake brewed with 50% polished rice. It has a fresh gasiness and pleasant sweetness that only freshly pressed sake can have, along with a refreshing acidity that is typical of "Sei". The yeast used is 1801, which produces a gorgeous ginjo aroma and a mellow fruitiness that spreads on the palate.
Alcohol content: 15%.
Sake meter: +1
Acidity: 1.5
Rice: Gohyakumangoku produced in Kitatachibana-cho, Shibukawa City, Gunma Prefecture
Rice polishing ratio: 50
Condition: Nama-shu
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