osugi
#453
It is still sweet and easy to drink. Delicious.
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osugi
#452
UBS rice project liquor. It seems to be not for sale.
I was grateful for the sake given to me by the executive director.
The alcohol is strong.
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osugi
#451
Looks like a very rare drink.
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osugi
#450
I drank too much alcohol that day to remember what it tasted like...sorry.
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osugi
#449
osugi
#448
Sake from Nara is very rare.
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osugi
#447
osugi
#446
Unusual sake from Chiba.
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osugi
#445
osugi
#444
Comparison (middle sake)
It was the best tasting of the three, probably because it was made with Aizan.
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osugi
#443
Comparison (Sake on the left)
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osugi
#442
Comparison (right sake)
Kido is still delicious.
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osugi
#441
They use red rice, which makes it pink.
Ingredients : Yamadanishiki, common rice, red rice
Rice polishing ratio : Koji 50%, Kake 55%, Red rice 100%.
Alcohol content : 13%.
Produced in : Wakayama Heiwa Shuzo
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osugi
#440
Drinks in Hamamatsucho.
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osugi
#439
osugi
#438
Sasanishiki (variety of rice)
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osugi
#437
osugi
#436
osugi
#435
osugi
#434
Shuwashuwa type.
Unfiltered, unpasteurized, unpasteurized sake
Rice polishing ratio 80
Alcohol content 16%.
Ingredients: Rice (domestic), Rice malted rice (domestic) *100% Omachi rice grown in Okayama Prefecture is used.
Deep groundwater from the Kongo-Katsuragi mountain range, ultra-hard water, hardness around 214mg/L
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