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じゅんさんHakurei Shuzo often offers VIVID, but this is Koda, made from 100% Tango Yamada Nishiki.
A slightly dry sake that goes well with grilled and fried foods.
We served it with char-grilled guji (amadai) and kakiage (deep fried corn).
Ingredients: Rice (domestic), Rice Koji (domestic)
Alcohol content: 14%.
Rice polishing ratio: Sake mother/Koji 60%, Kake rice 70%. じゅんさんAs a food sake, it is dry with a modest assertion.
It goes well with sashimi and salads.
Rice: Miyamanishiki
Rice polishing ratio 55
Yeast: Yamagata yeast
Sake degree +10
Acidity 1.5
Alcohol 16.0%. じゅんさんThis year's Joyo Aizan at Kiyamachi.
It is mild, but leaves a sharp acidity at the end. Delicious. Very good. Served with assorted obanzai.
Alcohol content 15%.
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredient Rice Aizan produced in Yoshikawa-cho, Miki City, Hyogo Prefecture
Polishing ratio: Undisclosed
Sake meter Not disclosed yNoguMatari, umami dry taste. You can taste the rice.
15 degrees ALC, 60% polished rice. yNoguIt is fruity and light. The calm taste goes well with Obanzai.
15 degrees ALC, 55% polished Yamadanishiki rice. たまごとじThe aroma of bran is strong in the mouth, but not overpowering, which I personally prefer. We had it during the fresh green season, but the bottle design fits the cherry blossom season. RecommendedContentsSectionView.title
