Kinpo Shizenshuしぜんしゅ 生酛 はつゆき 生
Seigo
It's my first time in Japan😊.
I've always been curious about the label with this handwritten atmosphere ✏️ It's a nice balance with the transparent bottle. I'm not sure if it's the same as the other ones, but I'm not sure.
I'm not sure if it's a good idea to use a different type of yeast, but I'm sure it's a good idea.
I thought it would be sweet because it was nigori, but it was quite refreshing and light ✨It had a soft sweetness, gas and acidity, maybe because of the kura-tsuki yeast? It also has a slight woody aroma. The main course had a pleasant acidity from start to finish, and my mom, who loves chrysanthemums, seemed to like it. ❤️2 people reduced it to half at once😅.
I guess we need to drink a lot of different things.
I realize that there are really a lot of good food since the beginning of the year 🫡.
Japanese>English
熊谷 朋之
Good evening, Seigo! (^o^)
Niidashi sanshu is delicious, isn't it?
When I first drank it, I was so impressed by its beautiful acidity that I thought, "Is this Shinsei? I was so impressed by its beautiful acidity that I thought, "Is this Shinsei?
I was surprised that the rice polishing ratio is 85%! I was surprised.
Japanese>English
Seigo
Tomoyuki Kumagai, good evening ✨Niidashi zenshuu is delicious! As you said, beautiful acidity. It's been a hit this year 😊.
Japanese>English