じゅんさん
We had yakitori Ubusuna at Yakitori Shinohara, which has apparently become very popular recently and is in short supply.
Ubusuna is a sake made from rice harvested in the Kikuchi River basin in Kumamoto Prefecture and brewed with water that is naturally filtered by the bedrock in the same basin, and is full of the charm of nature that can never be created artificially. The brewery also says that the sake is made with rice from the Kikuchi River basin in Kumamoto Prefecture.
This Yamada-Nishiki, in particular, was a great starter for the course, as it left a slight cloudiness and a slight effervescence and was low in alcohol at 13 degrees. The fancy glass had Shinmasa written on it, though.
Rice: Yamadanishiki (produced in the Kikuchi River basin, Kumamoto Prefecture) / Rice malted rice (produced in the Kikuchi River basin, Kumamoto Prefecture)
Origin: Wassui area, Kikuchi River basin, Kumamoto Prefecture
Alcohol 13
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