しんしんSY
Among the shish-kebabs, the best item of the day was the raw sea eel shish-kebab!
As a lover of eel and conger eel, this item was the best!
Kudokibe, which made its debut in Tsuruoka!
The one that came out this day was a green label!
Sake Mirai Junmai Ginjo Nama Zume!
A first for me!
This is also my favorite!
My juniors also enjoyed it!
extensive knowledge
Rice: "Sake Mirai" produced in Murayama, Yamagata Prefecture
Polishing ratio: 50
Sake degree: +1.0 or so
Acidity: 1.2
Amino acidity: 1.0
Yeast used: Ogawa No. 10, M310
Alcohol percentage: 17% to less than 18
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