たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration.
It was my first time to drink Jyushidai, too.
The rice used is 100% Yamadanishiki from the special A district of Hyogo Prefecture.
Rice polishing ratio is 40%.
The alcohol content is 15%.
Morohaku is a traditional brewing method from ancient times that uses polished rice for both koji rice and kake rice.
The aroma is gorgeous, like bananas and peaches.
In the mouth, one senses a firm, mellow sweetness, followed by a slight sourness.
The taste is fresh and lingers on the palate for a while.
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