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Hatsukame本醸造
alt 1
静岡おでんと旬魚 水の尾
21
じゅんさん
Perhaps it was because it was an oden restaurant, but the brewing continued. Sorry, I can't remember what it tasted like. Rice used: Koji rice: Yamadanishiki produced in Nanto, Toyama Prefecture, Kake rice: Yuyamanishiki produced in Nanto, Toyama Prefecture Polishing ratio: Koji rice 55%, Kake rice 60 Alcohol level 16 degrees
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