しんしんSY
Ash Debut.
I honestly didn't have the courage to drink it by itself
Comparison with X
Acidity is a little lighter than X
Kame-no-o is the rice used for sake!
The sake sommelier carefully explained the taste to us!
Elegant taste!
Taste and drink a little at a time!
The entrée was freshly fried Abashiri wakasagi tempura!
It goes so well with the sake!
Knowledge
Kame-no-o" was selected in the Shonai area of Yamagata in the Meiji era (1868-1912) and is famous as the parent of many rice varieties and sake rice. It was actively cultivated throughout eastern Japan and was frequently used in our brewery at the time of the birth of yeast No. 6. It is the genetic ancestor of rice cultivation in eastern Japan and is truly a legendary rice. Ash" is an attempt to maximize the potential of "Kame-no-o" by using various techniques, such as increasing the amount of yeast used to make the yeast. As one of the hardest sake rice varieties in existence, it is a typical slow starter that deepens in flavor with prolonged cold storage.
Rice Source : Kame-no-o
Rice Polishing Ratio : Koji rice 45
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden vat
Bottle used: Morning Bell frosted
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