しんしんSY
The manager recommended a comparison of two white labels.
The one on the right has not been drunk since the end of last year.
There is no "Nama-shu" label on the bottle, so it seems to be pasteurized.
I couldn't find a transparent sake cup, so I drank it in a regular porcelain cup, so it was hard to see the light nigorigo (slight bitterness).
But it was so sweet and delicious!
It's just as delicious as the last time, and it makes me drink it faster!
Snow festival, big snow sculpture, Embry Villa
extensive knowledge
Hi-iri: The most acidic type of the brewed Mori series. It is a sweet and sour new type of sake. It has a lovely sweet aroma like peach or lychee and a light aftertaste with a strong berry-like acidity.
Kamosumori" is a young sake pressed at the first stage of "Soe" (additive), whereas most sake is made in the three-stage process of "Soe, Naka, and Tome" (additive, Naka, and distillation). Only a small amount of sake is made at a time, and it is a luxurious process requiring three times as much rice as the usual three-stage brewing process. The resulting sake is fresh and refreshing, with a ginjo aroma and sweetness of rice that has never been tasted before.
Type：Junmai Ginjo Hi-ire
Ingredients : rice, rice malt
■Sweetness/Slightly spicy: Sake degree: ---- Acidity: ----
Polishing ratio: 60% (rice: Gohyakumangoku from Niigata Prefecture, Kake rice: Koshiibuki from Niigata Prefecture)
Alcohol content: 14.0
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