新丸子屋
It is made from "Ginpu" rice produced in Kutchan-cho, Hokkaido, which is suitable for sake brewing. After a summer of maturation, it has a deep flavor and a dry finish with a sake alcohol content of 8 degrees.
The sake rice is Ginpu, the rice polishing ratio is 60%, and the yeast is Association No. 601.
Served well chilled ✨
From the first sip, it was a "wow!
The rice flavor is strong and there is a lingering aftertaste with a hint of bitterness that is pleasant. It also has a refreshing and clean feeling 🤤.
I paired it with tuna nara natto.
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