ももこ
Type Junmai Ginjo-shu
Polishing ratio 50%.
Alcohol 15
Rice used: Dewasanbana
Koji mold: Olise Yamagata
Yeast: Yamagata yeast
Sake brewed only with Yamagata's original ingredients
Today is the 5th day of business trip, no overtime! (My senpai worked overtime)
I came to a restaurant (chicken restaurant) that I had hoped to go to, and when I ordered sake, they offered me one free appetizer, which made me feel exhausted!
I'm so happy!
Oh, it's delicious!
The aroma is fruity and youthful!
The mouthfeel is clean and crisp with little lingering aftertaste, which I like a lot!
It is also cosy!
I'm wondering whether I should drink this as an okawari or be adventurous and try a local sake.
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