しんしんSY
I just finished a 3-day/2-night job in Okinawa 🔚.
In search of Okinawan sake that I had not yet encountered
I called a liquor store that might have Reimei.
For some reason, they didn't have it.
I was ready to give up.
Let's have a light meal at the airport!
This sushi restaurant seems to have a lot of sake
I looked at the sake menu and found a section on Reimei.
But they were out of stock!
I didn't have a chance!
Then let's drink some sake that we are interested in.
This is Yamagata sake, but I didn't know that!
Delicious, good aroma, great mouthfeel!
extensive knowledge
Rice used: 100% Dewa-no-sato, Yamagata Prefecture's preferred rice for sake brewing
This is a representative of Yamagata Prefecture's sake brewing rice from the "Ginfukiyuki" and "Dewa Sanzan" lineage, which is part of the Yamadanishiki family of rice. It is said to produce a beautiful and clear sake with a deep flavor.
Rice polishing ratio: 55% for both koji and kake
Sake meter degree: +2 Acidity: 1.4
Amino acidity: 1.1 ■Alcohol level: 16
Yeast: Yamagata Ginjo yeast (NF-KA), Association 1801 yeast
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