Timeline
じゅんさんJust the right amount of bitterness and sharpness. It complements yakitori.
Asahi Ei is made by Sanae Sagara, a female toji who became the head brewer. The label is also well branded.
Rice: Asahi no Yume, produced in Tochigi Prefecture
Rice polishing ratio ... 60
Sake degree ... +2.5
Acidity ... 1.8
Alcohol percentage ... 16 じゅんさんI heard it is called a whale.
Using locally produced sake rice is good for local production for local consumption.
I enjoyed it at the first yakitori restaurant I entered in Futakotamagawa.
I enjoyed it elegantly with cold sake.
Rice: Yamadanishiki produced in Kushira
Polishing ratio 50%.
Alcohol content 16
Sake degree +6
Acidity 1.8
Yeast: Kyokai No. 9 series
Futakotamagawa Sumitora RecommendedContentsSectionView.title
