Timeline
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
