Raifuku純米吟醸 桐の華
NASUMAN404
This week, I spent the week traveling from my hotel in Tsukuba to my business destination. At a shopping mall near where I was staying, I discovered a sake that was full of local flavor. It was brewed with 100% Ibaraki-produced Gohyakumangoku using yeast isolated from paulownia flowers at Tsukuba University. We asked for room service and opened the bottle. It was an elegant sake with a delicious rice flavor that went well with meals. The rice polishing ratio is 55%, and the alcohol content is 16%.
I had an experience of teaching a short-term class for graduate students at the University of Tsukuba before Corona at the suggestion of a professor I knew...I miss it.
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