しんしんSY
I was most intrigued by this study session and the lecture on BMI (Brain Machine Interface) by Professor Junichi Ushiba, Department of Bioinformatics, Faculty of Science and Technology, Keio University!
Learning something new and enjoying the culture, food, and drinks of the place we were fortunate enough to visit 🍶.
The last 15 minutes of this evening was spent with this Junmai Daiginjo.
400 yen per glass is a real bargain!
First time drinking 18 Mori
My favorite fruity sake 🍶!
Freshly fried toriten (chicken tempura)!
Hot toriten paired with chilled sake!
We were entertained until our time was up!
I was able to enjoy 21 sakes during these 3 days!
Next week, we will start the Tohoku tour again!
We are looking forward to seeing what kind of sake we will encounter!
Morioka and Sendai!
Morioka, Sendai, and the following week Akita, Tsuruoka, and Yamagata!
extensive knowledge
Asahi rice from Akaban Akasaka, a rice-producing region in Okayama Prefecture, is used to brew this sake slowly at a low temperature in order to fully bring out the sweet and delicious flavor of the rice. Fruity aroma like fresh fruit and elegant sweetness with a gentle mouthfeel spreads, and the smooth taste and glossy aftertaste fade out slowly.
Rice: Asahi rice produced in Okayama Prefecture
Polishing ratio 50%.
Yeast used: Association 1801
Alcohol percentage 16
Sake meter degree -6
Acidity 1.8
Japanese>English