Timeline
よっちAt Zaraidaibu, Yurakucho
Slightly acidic, slightly softer than Kukawa
Only one in Himejima
Kabae Ito Niwa Snapper Aqua Pazza
Kunitachi Olive Tomatoes, Ganta-kun's favorite!
Main dish
Char-grilled Oita Wagyu Beef Bungo Takada Tasome-so
Kinezuki-Beppin Tarusama Aji - Negi Brown Onion よっちAt Zaraidaibu, Yurakucho
18 degrees, well-balanced and tasty.
Local rice
Kitsuki Ureshino
pickled vegetables
Sweet & Snack
Hojicha dessert よっちAt Zaraidaibu, Yurakucho
Delicious, well-balanced, with a moderate smell.
Appetizers
Itaki muhana Kinshu Yose (Kitsuki Castle Town)
Hinode Fukae Fishing Port Gyorozuke with Usa mysid on bamboo charcoal beef, etc.
Hinode fried ginkgo nuts with Himejima kitsune dance white powder
local flavor
Ryukyu
Kabae Natural Yellowtail Aji - Negi よっちAt Zaraidaibu, Yurakucho
Slightly acidic
Toyoyama Course
Blooming
Grilled Himejima Shrimp
Hinode glutinous rice sprout with green tea salt SAEven though it is dry, it has a sharpness that stands out like a summer sake. Very tasty with raw food.
Rice type: Yamadanishiki (Koji rice), Kake rice: Hinohikari
Polishing ratio Koji rice : 50%, Kake rice : 55
Sake degree +8
Acidity 1.5
Yeast: Association No. 9 SAMelon-like sweetness and aroma with a high and gentle flavor.
It is very good as a food wine except for raw food.
Rice: Yamadanishiki produced in Oita Prefecture
Rice polishing ratio: 55
Alcohol content: 16%.
Sake meter: +1.0
Acidity: 1.8 RecommendedContentsSectionView.title
