いわじん
Lightly cloudy. Refreshing and delicious!
Japanese>English
鳥海山純米大吟醸
maomsk
First, let's start from the main circle.
As expected of Jyushiyo. It is delicious and full of flavor.
Japanese>English
みおぶー
This is a hit!
So refreshing and delicious on a sunny, warm day like today!
Definitely a handsome drink I'd like to have again.
Tokushima is doing it...
Japanese>English
中トロ｜生酛好き🌾
Raw rice (production): Hachimanjin 100%
Yeast.
Refined rice amalgamation(%): 55
alc(degree): 16
Japanese alcoholic degree.
Acidity.
Chinese>English
中トロ｜生酛好き🌾
Raw rice (production area): 5 million stones 100%
Yeast.
Refined rice pedigree(%): 50
alc(degree): 16
Japanese alcoholic degree: 0
Acidity：
Chinese>English
中トロ｜生酛好き🌾
Rice (Origin): 80% Ryu no Oshitago (Yamagata Prefecture)
Yeast: Kyokai No. 10 (Ogawa yeast)
Rice polishing ratio (%): 50
Alc(degree): 15
Sake degree: 0
Acidity: 1.2
Japanese>English
taibaso
Sweet. Good.
Japanese>English
taibaso
Closer to the 14s.
Japanese>English
Kameizumi純米大吟醸 山田錦
Nabeshimanew moon
