中トロ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree):
Japanese>English
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中トロ｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 60
Alc(degree):12
Chinese>English
中トロ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 17
Japanese>English
中トロ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 70
Alc(degree): 13
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): 60% Yamadanishiki (produced in Taka-machi, Hyogo Prefecture), 40% Kinmonnishiki (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Yeast:
Rice polishing ratio (%): 65
Alc (degree): 15
Japanese>English
中トロ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 16
Japanese>English
中トロ｜生酛好き🌾
Rice Source: 100% Yamadanishiki (produced in Kanagawa Prefecture)
Yeast: Kyokai No. 9
Rice polishing ratio (%): 80
Alc(degree): 18
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): 100% Hitogochi (Nagano Prefecture)
Yeast: Apple blossom yeast
Rice polishing ratio (%): 59
Alc(degree): 15
Japanese>English
中トロ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 55
Alc(degree): 16
Japanese>English
Sake.naoya
It's aged in the shop and has a sweet bite with a hint of alcohol in the nose afterwards.
The goodness of aged sake
Japanese>English
Sake.naoya
Stable and tasty.
Sweet taste
Japanese>English
Sake.naoya
good
sweet and spicy, easy to drink
Japanese>English
Sake.naoya
The one that has both sweet and dry, and everyone thinks it's delicious.
Japanese>English
Sake.naoya
I drank this because I wanted to drink Aisan.
As the temperature rose, the sweetness gradually increased and it became delicious!
Japanese>English
Sake.naoya
Astringent → refreshing and delicious
Japanese>English
藤井 直也
Nanbu Bijin. I have heard the name of this saké often, but I have never seen this bottle before.
I found out that this sake is made entirely from koji and has a soft and sweet taste.
Japanese>English