しんしんSY
Now that the meat dishes have been served, it's time for the last sake.
Tobiroki, kafuda-shu, or Hanayuup?
After much deliberation, we asked for the Hanayu Sangonishiki with a red label!
Fruity and sweet as usual!
Very nice!
Pork skewers and venison!
It looks like beef, but it is a very tasty deer 🦌!
After this, dessert ice cream!
A dessert that looks like an Insta-worthy 🍨!
I can only post 4 pictures of Sake-no-wa, so if you are interested, go to the restaurant!
Mr. I is waiting for you!
knowledge
Ingredients: Misato Nishiki
Rice polishing ratio: 50
Sake degree: -6.7
Acidity: 1.5
Amino acidity: 0.8
Alcohol percentage: 15
This is a special Junmai Ginjo made entirely from Miso Nishiki rice grown in Akita Prefecture, which is a seasonal product of Hanayu.
As in the past, each bottle is carefully bottled just after pressing. The sake is bottle-fired, which gives it a well-balanced flavor, a gorgeous aroma, and a rich umami taste. The clean, juicy sweetness that leaves no aftertaste will satisfy the drinker.
Japanese>English