荒井 正史
I didn't drink this either. My friend's choice. Looks good.
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荒井 正史
It is also sweet and delicious.
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荒井 正史
I didn't drink. Ture was drinking.
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荒井 正史
This is also Omachi, 77% low-polished. It is dark and delicious.
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荒井 正史
The first glass was a fruity one. Omachi 50, good sweetness and deliciousness.
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じゅんさん
Finish with pickled yam and meat miso peppers.
The skewers are peta and goro.
I don't know the part of the meat.
Rice: Dewanosato (Yamagata Sake No. 86)
Polishing ratio 80
Yeast: In-house yeast
Sake strength +2
Acidity 1.6
Alcohol 16%.
Japanese>English
じゅんさん
Next up was a fine sake, a junmai ginjo from 寫楽.
It has a more distinct aroma and rice flavor than junmai!
Served with okra skewers and shishito skewers.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio 50%.
Alcohol content 16%.
Japanese>English
じゅんさん
After work on Sunday.
Started with Waetsu, a limited edition sake by Saku that can only be drunk at the restaurant.
It is beautiful and easy to drink.
We had it with Rebaya's liver skewers and liver stewed in red wine.
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio: 60
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