Rice used: Hidahomare produced in Gifu Prefecture
Yeast used: -Fermentation
Rice polishing ratio: 60
Alcohol content: 15%.
Mr. Hanai, who was standing next to us, is from Nagoya.
Rice: 80% Omachi
Polishing ratio》50
Yeast》 unknown
Sake degree》 unknown 《Acidity》 unknown
Alcohol Content》13°Genshu, unfiltered, fire-brewed
Yamadanishiki is used for the malted rice.
Delicious → I want to visit the brewery!
The second round of drinking comparison, the last one is "Nabeshima
My memory is almost a blur...
It smelled a little sweet, but it wasn't as sweet as I thought it would be.
But it was not as sweet as I thought, it had a bitter taste.
Only the owner knows how to make it.
Only the owner knows how to make it.
I remember it was so delicious
I remember I could drink it in gulps!
It was my first time to drink sake outside.
I could drink a little bit of each kind of sake
It's really fun!
I want to go back regularly!
Second round of drinking comparison
The second is "Hana Ippu
Fried bean curd and ginger go well together.
I was under the impression that I could enjoy it with food.
but I was already drunk.
I was already drunk.
But it was delicious!
Here is also the second round of drinking comparison.
The first is "Hyakushun
It was good, that's for sure!
What was it like?
I think it was sweet and heavy.
I think it was sweet and heavy and had a little bitterness to it.
I don't remember anymore lol
The third picture is the magic miso.
The kind that makes you drink sake forever lol.
At the second Kyouichi
A hands-on drinking experience of "Chiebijin".
Special Junmai-shu Hachitan-Nishiki Orikagarami Nama-shu
Junmai sake
Ura chiebijin - extra edition - orikagarumi nama-zake
I only remember that all of them were delicious. I only remember that all of them were delicious.
The 3 kinds of snacks were also delicious.