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弥生ぃ(つ∀`*)弥生ぃ(つ∀`*)
東京 新宿 食べログ https://tabelog.com/rvwr/003960916/

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UrakasumiNo.12純米吟醸
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弥生ぃ(つ∀`*)
The yeast isolated from our ginjo unrefined sake in the 1965 brewing year was registered and distributed to the Japan Brewers Association as "Kyokai No. 12 Yeast". We have now revived sake brewing with this yeast for the first time in many years. The result is a junmai ginjo-shu with a pleasantly sharp taste characterized by a mild aroma and pleasant acidity. (From the back label) ◻︎ I like it because it is easy to drink and has a nice sharpness, although it also has a sourness. Delicious. Kanagawa Kawasaki Craft Sake Shoten & Kitchen Kawasaki
Japanese>English
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弥生ぃ(つ∀`*)
Kanagawa Harada Shoten Ripe banana, apricot, orange, and fig-like fruit flavors give a mellow impression. Spicy white pepper impressions and earthy minerality bring a brawny backbone while the whole thing comes together like a sphere at the end, making this sake very versatile for drinking as a food sake. (From the official website)
Japanese>English
Kudokijozu穀潰し 出羽燦々 22%純米大吟醸生詰酒
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弥生ぃ(つ∀`*)
Kanagawa Harada Shoten This is a limited-quantity sake that is shipped only to a more limited number of sake stores among those that carry Kudoki-Ute. The yeast used is M310. It has a gorgeous ginjo aroma that is typical of Kudokidokute, a flavor of rice without any cloying taste, and a soft and gentle fruity taste.
Japanese>English
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