Timeline
じゅんさんAbekan was originally a sake brewery for the Date Clan's Shiogama Shrine. On this day, it was an autumn limited edition junmai ginjo. The label is a beckoning cat. Apparently it could be removed, but since it belongs to the store, I did not.
Nice aroma and acidity.
Rice used: Sasanishiki, Kuranohana (Miyagi Prefecture)
Rice polishing ratio 55
Alcohol 15%.
Shimanagashi じゅんさんIt has a light and refreshing taste compared to most sake made from the traditional sake brewing process.
It is recommended to be served hot, but on this day, I served it hiya.
Ingredients Rice (domestic), Rice malt (domestic)
Rice: Hachitan-Nishiki produced in Hiroshima Prefecture
Polishing ratio: 80% for koji rice, 80% for kake rice
Alcohol content: 16° to 17
Yeast used: Kyokai KArg701
Koji used: Kurobana Moyashi "Good aroma
Sake degree -4
Acidity 2.2
Amino acidity 1.0
Lees ratio 43
Shimagashi じゅんさんI met Morishima's freshly brewed raw sake at Shimanagashi, a popular late-night restaurant.
I was very glad to have had the chance to drink it. It has a fresh and fine aroma. It has a fresh, fine aroma and a smooth mouthfeel. This is amazing.
Rice used: Yamadanishiki from Hyogo Prefecture
Polishing ratio: 60
Sake meter: +2
Acidity ...
Alcohol content・・・・15(Draft sake) RecommendedContentsSectionView.title
