しんしんSY
Recently, business hotels have been offering sake as a drink service!
Shiroro Taruzu, which I have had before.
Just a little taste!
Fruity and delicious!
Now, we are going to the restaurant we have reserved!
Sakata Ramen for lunch!
extensive knowledge
Shiroro Tadasu's Jellyfish" is a limited edition product that is released once a year during the summer season.
The jellyfish on the label was designed by Kozue Aizawa, the proprietress of Hakuro Taruzu.
The name is taken from the "Kamo Aquarium in Tsuruoka City" in the brewery's hometown, which has become famous as "the world's largest jellyfish aquarium" (I think).
The raw material rice is locally grown Dewa Kirari.
The koji is made by Orysee Yamagata, and the yeast is a blend of Yamagata yeast called NFY1 and Kyokai 1801.
Shiroro Tarusyu" uses the above combination of koji and yeast to make a good sake.
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