とっちー
Nagano Prefecture
Junmai Ginjyo Nama Shu Tsukishita Bijin
Rice polishing ratio 55
Alcohol 15%.
Rice 100% Hitogochiki grown in Japan
Yeast: Flower yeast of Tsukishita-bijin (Tokyo University of Agriculture isolate)
It has a strong sweetness like honey from flowers.
As one would expect from a brew made with flower yeast, it has a slightly salty taste.
It has a slightly salty taste, and its gorgeous flavor is suitable for an aperitif.
On the second day, it tastes a little bitter, which makes it even more appealing.
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