アザラシ3合
It is a Taishinshu sake, so it has a clean and gorgeous taste, but for a Taishinshu sake, it is "delicious! Today's dish is hormone yaki udon (fried udon noodles with hormone), so I chose a sake that tastes good! It has a fresh taste, and of course it has a presence by itself, but I think it is also a good sake to accompany dishes!
Daishinshu Shishu Shigeto-61 Namazume
Brewing water: Natural water from the melting snow in the Northern Alps
Sake rice: All sake rice indigenous to Nagano Prefecture is grown under contract with contract farmers.
Sake brewing: In-house rice polishing, limited water suction, natural cooling, in-house yeast, and all processes are top-quality Daigin-zukuri.
Whole tank pressing: When separating the unrefined sake into sake and sake lees, the sake is pressed in a traditional tank, a tool used to press high-grade sake. The smooth and silky texture is unique to the tsuban pressing process.
Unfiltered and bottle-stored: The sake is bottled immediately after pressing and stored at temperatures between -3°C and 0°C until shipping.
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