しんしんSY
I'm still drinking.
The next favorite is
Isoban
Ever since I drank it in Shizuoka
I was expecting to drink it soon because there were many Iso-boasts lined up in a famous restaurant in Fukuoka!
Yamada Nishiki in Junmai Ginjo!
Fruity and delicious!
I want a refill, but let's go to another brand.
I'll match it with fried rice for the end.
knowledge
Yamada-Nishiki from the special A district of Tojo, Hyogo.
And only the top grade Yamada Nishiki and the second grade Yamada Nishiki are used.
It is a junmai-ginjo-shu made by using only the highest grade Yamada-Nishiki and the second highest grade Yamada-Nishiki.
The rice is polished to a high level.
Oigawa subterranean water from the source of Mt.
The rice is slowly fermented at low temperature in the Ginjo refrigerated brewing room.
We use our own koji-zukuri, which has been accumulated over many years.
superior yeast (our own strain), all of which are first class.
If any of them were missing, this taste would not be born. ......
It is an excellent product that is produced by a famous sake brewery with great care and attention.
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