しんしんSY
Black bottle of Tenbi to go with the chrysanthemum
This is the first bottle of Amami we have had since we celebrated Sendai Ikuei High School's victory at this restaurant.
It is Ako Omachi!
The bottle was freshly opened, so it was very fresh and had a nice crisp acidity.
Compare the sweetness of Kangiku and the acidity of Amami.
Hoya goes well with this too!
Hoya is also good with this!
As a sake brewery in western Japan, we aim to make a Junmai Daiginjo that goes well with meals using representative rice varieties from the four prefectures in the Setouchi area: Hyogo (Banshu Aiyama), Okayama (Akaban Omachi), Hiroshima (Hiroshima Senbon Nishiki) and Yamaguchi (Choshu Yamadanishiki).
Rice : Akaban Omachi produced in Akaban area, Okayama Prefecture
Rice Polishing Ratio : 50
Yeast : No. 901
Alcohol : 15% (original sake)
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