しんしんSY
It was a cross-industrial exchange meeting, which started when a group of promising 40-year-olds from T. Power Company, T. Dentetsu Group, and my own company took a training course together.
Among the approximately 20 participants, five people who love to drink, play golf, and travel got together and started having fun parties after I was transferred to Sapporo.
In the past, we have enjoyed playing with maiko and geiko in Kyoto, eating motsunabe in Nakasu, Fukuoka, and octopus rice in Takamatsu, which is not recommended for first-time visitors.
This time, there were two kinds of sake from Kagawa Prefecture, so let's compare them!
First, Sanuki Kuraudei Nigori!
A little palate cleanser!
I forgot to take a picture of the entrée, but there was also salmon chanchan-yaki!
Knowledge
Sanuki Kuraudori was originally created as a sake to go with "boned chicken," a local delicacy in Kagawa, the brewery's hometown. When drunk, it really tastes like a lactic acid drink, like yogurt, and goes well with spiced meat dishes and fried foods.
Ingredients Rice (domestic), rice malt (domestic), brewer's alcohol
Alcohol content 6
Grape variety used
Rice polishing ratio 70%.
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