しんしんSY
Tempura one after another!
On this day, we had fresh sea urchin wrapped in shiso leaves and pesto of swordfish liver!
We also had a rare treat!
Even though they said they would keep the sake to a minimum, they poured a lot!
The next one was a Junmai Daiginjo from the brewer Kuheiji HUMAN!
It is a beautiful sake!
I guess when you polish it up nicely, it becomes a pure sake!
knowledge of the brewery
Rice used: Yamadanishiki from Kurodasho, Hyogo Prefecture
Rice polishing ratio: 45
Sake Degree: undisclosed
Acidity: undisclosed
Alcohol: 16%.
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