しんしんSY
Discovered Morohaku's sister restaurant that I visited the other day!
It was my first visit.
When we were shown to the counter, a sommelier-like person asked us what we liked to drink.
Let's leave it to him first!
The toast sake came out.
A toast to the second fermentation in the bottle.
We started the meal as if we were having a glass of champagne 🍾.
Tuna zuke for starters!
We were excited to see that they have a lot of alcoholic beverages in stock!
Knowledge
Second fermentation sake in bottle AWA HACKAIYAMA
A sparkling sake with delicate bubbles.
The secret behind the bubbles that burst inside the bottle is "secondary fermentation in the bottle. The carbon dioxide gas produced during the fermentation process is trapped inside the bottle. When poured into a glass, this clear sake has a delicate single bubble. Enjoy the fruity aroma, elegant sweetness, and refreshing sparkling mouthfeel.
Alcohol content 13.0%.
Sake ±0
Acidity 1.2
Amino acidity 1.2
Rice and yeast used
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Gohyakumangoku, Miyamanishiki, etc.
Polishing ratio 50%.
Yeast used: Akitakono No.2
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