Ginjo-shu brewed with Kochi yeast CEL-24.
It has a refreshing aroma, a good balance of acidity and sweetness, and a slight bitterness that gives it a pleasant, crisp taste.
Due to a family dispute, he decided to go independent and started a new company, Hibi Brewing Company, in Kyoto.
I was not able to purchase the first installment of the Musha Shugyo series, but I was finally able to purchase the second installment before it started in earnest.
It has a nice aroma, sweetness, and moderate alcohol content.
The taste is stable among grandfathers.
The price has increased by 1,000 yen every year since the start of this brewing year, which is a painful expense for an old man, but it is still as good as ever.
It's been a long time since I've been to Donchan.
At noon, the three of us emptied four bottles of No. 4 and went to sleep.
Of the four bottles, this one was the most gassy and refreshing, with a good taste.
Long time no post.
This is my favorite brewery in Ehime prefecture.
It is the first time to include the natural shibori, but it is delicious in the taste that I like.
This all-Akita sake is brewed with Misato Nishiki, the local sake rice of the brewery, and its own Kameyama yeast.
It has an elegant aroma and a gentle mouthfeel, so you won't get tired of drinking it.
It is delicious.
There is a high-class sake made from Akaban Omachi, but it is said that it is originally for export.
It is light in taste and has a strong flavor of Omachi.
I opened a bottle of Kamekin, which I had been looking forward to.
This year's No.1 candidate is delicious.
I wonder how long this luxurious sake will last?
First time to drink sake at home
It's a blessing to be able to drink at home the high class sake that you sometimes see at restaurants.
It has a subdued aroma and a gentle swelling when it approaches room temperature, and it is superbly delicious without ever losing its sharpness.