しんしんSY
The sake taster brought this one, too.
A dark green label I had never seen before!
Mixed-juice Dewa Sanzu Junmai Ginjo
After listening to the explanation of the mixed brew, we started drinking!
As expected, it is an instrumental Masamune that does not disappoint!
Compared to the previous Zao, it is more fruity!
I like this sake with dumplings!
We had a lot of fun talking about the Yonetsuru meeting that will be held here this month!
They also said they would like to have other sake breweries' meetings as well!
I can't come here on Saturdays and Sundays, so please save some good sake for me!
extensive knowledge
We used Dewa Sanzu, a sake brewing rice produced in Yamagata Prefecture. It has an aroma of muscat and melon, and a light, refreshing flavor that cuts through easily with little cloying taste.
Alcohol content: 15%.
Sake meter: -4
Acidity: -4
Rice used: 77% Dewa Sanzu
Rice polishing ratio: 60
State：Heated
Concept of the Mixed Brewing Series
Sake is said to be technologically superior to other brews in terms of quality, but it is the ingredients that determine its character. One way to express this is to brew sake using the mixed brewing method. In accordance with the sake quality design, the main rice used is the "main variety (kakemai) × Yamadanishiki (koji rice)" and all koji rice is Yamadanishiki.
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