osugi
#397
I asked for a dry recommendation and was served it!
Alcohol content: 15 degrees Celsius
Rice: Gohyakumangoku
Rice polishing ratio 60
Sake degree +12
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osugi
#396
Sake from Shizuoka, the hometown of the person I dined with
Sake Name: Isoban Special Honjozo Tokusen
Specified name: Tokubetsu Honjozo
Rice variety: Special grade Yamadanishiki rice produced in Tojo, Special A district
Rice Polishing Ratio: Koji/shujyo 55%, Kake Rice 60
Yeast used: NEW-5 stored in the brewery
Alcohol percentage: 16
Sake meter: +6.5
Acidity: 1.1
Amino acidity: 1.2
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osugi
#395
Junmai Ginjo-shu made by polishing up to 50% "Sake Mirai" inherited from "Jyushidai" in Yamagata Prefecture.
Rice: Sakemirai produced in Yamagata Prefecture
Polishing ratio: 50%.
Alcohol content: 16%.
Storage: Refrigeration required
How to drink: Cold
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Juyondai播州山田錦 中取り純米吟醸
はな
Went to Asakusa for some business. I had a drink at a local sushi restaurant 😁.
They had Jyushidai, so I ordered it anyway. LOL!
I don't have much to say about it now.
I have the impression that the flavor is more pronounced if you let it sit for a little longer than if you just opened it, but I was lucky enough to have it at the right time.
The dishes in general were seasoned with a little salt, but the grilled swordfish was fresh, and the nigiri was superb, with the prawns cooked perfectly. It was a good holiday 😊.
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