旅の土産はカップ酒
I'm exhausted.
At the Nishinomiya Sake Gura Renaissance and Food Fair at Nishinomiya Shrine, I get in line for Shirataka.
The sake is delicious and tastes like sake. I am getting drunk and my upper eyelids are drooping.
The brewer's explanation.
The rice is polished to 60% of the highest grade of Yamada-Nishiki, which is the most suitable rice for sake brewing,
It is a sake made from the oldest sake brewing method, using miyamizu, and fermented at a low temperature during the coldest season of the year.
The mellow flavor is even more pronounced when warmed to lukewarm.
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