協会サラリーマン酵母I finished what I had to do on Saturday and drank it in the afternoon while watching Breaking Down 😄Light and crisp, as is typical of Miyamanishiki. It's delicious!
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協会サラリーマン酵母At Little Sake Square in Kinshicho. The all-you-can-eat sashimi and all-you-can-drink sake for 4,000 yen. Sashimi of Nishin and Hokke were rare. Matching sake with the variety of sashimi and the quality of the fat is the most enjoyable part of the meal!
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ma-ki-Good morning, Association Salaryman Yeast!
I hope you enjoyed the marriage of Sake and Sashimi 🎵.
The sashimi looks delicious and the sake must have gone down a treat ✨?
You know a good restaurant 😊.
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協会サラリーマン酵母This year's first hiyaoroshi for drinking at home!
Oze snow is still delicious!
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協会サラリーマン酵母Rz Series.
Kame-no-o rice is polished to 55%.
It is a "deliciously dry" junmai ginjo type with an exquisite balance of +3.0 degrees sake.
The aroma is reminiscent of ripe fruit, with a hint of acidity and a full-bodied umami flavor.
It has the depth, richness, and complexity characteristic of "Kame-no-o" and has a nice balance with a sake degree of +3.0. BaliUma: 👍️
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Nabeshima純米吟醸 山田錦
協会サラリーマン酵母I won a bottle of Jikin by lottery, so I opened a bottle of old Jikin at ❗️. It's still good. It's perfect. Bali Uma 👍️
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協会サラリーマン酵母Opened a bottle of Sagami, which had been sleeping in the back of the fridge! It's so sweet! Yummmm 👍️ evaporated instantly!
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協会サラリーマン酵母Morishima, which I've been into lately. Hitanishiki 55% Jungin type. I still like it because of its modest and gentle taste. Baliuma👍️
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協会サラリーマン酵母I wandered over to the sanctuary during the day and was able to buy a bottle of Shinshu Kamerei (´- `*) at the right time. It's safe to drink - it's good! That's all. Nothing else. Bali Uma👍️
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協会サラリーマン酵母Aisan 607 type. This is so good that I want to buy it in bulk! Muscat aroma and clear mouthfeel. Bali Uma👍️
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協会サラリーマン酵母Complex aroma and mouthfeel, as if there are multiple layers. I instinctively felt that it was well thought out. I found myself emptying it. Bali Horse 👍️
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ポンちゃんGood morning, association salaried yeast 😊.
That was a disaster 😱 did you get your bag back? I'm so sorry 😰.
I heard you already drank the sake from the distribution 👍I'm looking forward to drinking it 🎵
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協会サラリーマン酵母Ponchan.
Thank you for your comment ❗️ How miraculously I found it without losing anything. Thank you, God of Sake 🤲I personally preferred the red one: 👍️
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協会サラリーマン酵母~5 types of bacteria are the theme ~.
Yeast (No. 7 yeast): Produces alcohol content and aroma.
Yellow Koji Bacteria (National Bacteria): Breaks down rice and produces sweetness and umami.
Shorekji lactic acid bacteria (found at Shorekji) → produces lactic acid with a thick sour taste.
Pichia (a type of yeast): Produces a wide range of aromas.
Pichia (a type of yeast): Produces a wide range of aroma.
The above five types of bacteria play an active role,
The "multi-layered flavor! is realized! It seems!
The taste is a little different from the other wines in the lineup! The acidity is a little bit tame.
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