Timeline
しんしんSYIf it doesn't dawn on you, let's have another drink.
Scallops au gratin and sushi to add to the list of things I'm interested in.
This sake was also aromatic and fruity 🍶.
Back to Tokyo in a hurry, and tomorrow we will arrive in Sapporo early in the morning!
Fukurokuju-san is waiting for us in the evening!
Well, what can we expect to find?
Dawn will meet again someday!
Here is my homework 📚📄.
knowledge of what you know
Alcohol content: 15
Rice polishing ratio: 60
Sake meter degree: -3 しんしんSYI just finished a 3-day/2-night job in Okinawa 🔚.
In search of Okinawan sake that I had not yet encountered
I called a liquor store that might have Reimei.
For some reason, they didn't have it.
I was ready to give up.
Let's have a light meal at the airport!
This sushi restaurant seems to have a lot of sake
I looked at the sake menu and found a section on Reimei.
But they were out of stock!
I didn't have a chance!
Then let's drink some sake that we are interested in.
This is Yamagata sake, but I didn't know that!
Delicious, good aroma, great mouthfeel!
extensive knowledge
Rice used: 100% Dewa-no-sato, Yamagata Prefecture's preferred rice for sake brewing
This is a representative of Yamagata Prefecture's sake brewing rice from the "Ginfukiyuki" and "Dewa Sanzan" lineage, which is part of the Yamadanishiki family of rice. It is said to produce a beautiful and clear sake with a deep flavor.
Rice polishing ratio: 55% for both koji and kake
Sake meter degree: +2 Acidity: 1.4
Amino acidity: 1.1 ■Alcohol level: 16
Yeast: Yamagata Ginjo yeast (NF-KA), Association 1801 yeast RecommendedContentsSectionView.title
