Sogga pere et filsル サケ ナチュレル
川水流
What shall we do next year?
In previous years, it was sogapere from January to the first half of April.
Except for the Rusake Naturel in the picture, it is not so difficult to obtain.
This is also the time when Shinshu Kamerei's nama-shu comes out.
Shinshu Kamerei is an orthodox brewery that separates hi-ire and nama-shu according to the season.
When the temperature rises, it is hi-ire.
Therefore, the nama-zake is only available until spring.
This year's Sogapale was partially dry, probably due to the rice used for the sake.
It was the first time I have tasted such a thing.
For now, we will continue with Genshu Mai.
The others I can't say yet.
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