しんしんSY
Last month I had another brand of Abenoko at Minoshina in Hakodate for the first time, so when I saw the words "Yasuda Torigoe" on a strip of paper posted on the wall, I absolutely couldn't miss it!
This one is also delicious!
Since we had the Shinkame, we were able to alternate it with the other two in a good balance, and it was great!
Once you start eating the stewed motsu, the chopsticks don't stop, and the sake doesn't stop either!
Knowledge
This is a project to create sake together with rice farmers in and around Kashiwazaki City, Niigata Prefecture, where the brewery is located. The rice used for this sake is exclusively Koshitanrei rice harvested from fields in the Yasuda and Torigoe districts, which belong to the "sato" area very close to the brewery.
The brewing water is also spring water from Yasuda, and the sake is brewed in the "nama-moto" style with no yeast added. It is said that even if the rice is not polished very much every year, it melts well and the flavor comes through.
Rice used: 100% rice grown in Yasuda and Torigoe in Kashiwazaki, Niigata Prefecture.
Alcohol content: 15% (unpasteurized)
Yeast used: Undisclosed
Sake meter: Undisclosed.
Acidity] Not disclosed
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