Ubusuna2023 山田錦 二農醸
としひこ
The evening drink before the 4-day weekend is San-do. It is a Ninonosai brewed with Yamada Nishiki. It is made from rice grown in the Kikuchi River basin and brewed using the raw yeast method. The other day, a Rokunosai was released at Hozu, I wonder how long it will last 😆.
As usual, the low alcohol content is very low and easy to drink. It has just the right amount of sweetness with a lactobacillus-like nuance. Personally, I think it could be a little more acidic, but it's still delicious. I love the land of origin.
Currently, I have Yamadanishiki Gononosai, Homasu Gonosai, and Kako Shikonosai in stock, but I can still buy San-do, so that's good too 🎵But I wonder how long this will last...
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