しんしんSY
Asahitaka Drinking Comparison
New Sake Fresh Stored Sake followed by Cold Stored Sake
I don't have the ability to accurately describe the difference.
However, there was no difference except that the new sake tasted a little bitter!
It was a delicious fruity sake with a hint of Jyushiyo!
Thank you for reminding us, neighbor 😊.
extensive knowledge
Raw material rice: Yamagata Prefecture produced suitable rice for sake brewing
Koji rice [in-house polished rice brand Hashu Homare
Kake rice [Miyamanishiki, Yamagata Prefecture rice
Polishing ratio / Sake degree ≪Haneshu Homare 55% polished rice, Miyamanishiki 60% polished rice≫ / No description
（It is refreshingly sweet at the beginning of drinking, but when it rolls on the tongue, it feels spicy)
Japanese>English