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Sara宵の風 純米吟醸 無ろ過生原酒
osugi
Gorgeous label.
Sake brewed by a single craftsman who is responsible for the entire process from the brewing plan to the top of the tank.
Vol.1 Responsible: Ryosuke Kano, 15 years with the company.
In April 2022, he will be certified as a third-generation "Toji of Hitachiniku," an initiative of Ibaraki Prefecture, and become the first "Toji of Hitachiniku.
This is the first bottle he was appointed to brew as a "Toji of Hitachiniku.
Rice used: Hitanishiki produced in Ibaraki Prefecture
Polishing ratio 55
Alcohol 16%.
Yeast
Sake meter degree +8
Acidity 1.5
Japanese>English
osugi
The label is cute.
Sweetness: Dry
Rice: Nipponbare produced in Tottori Prefecture
Rice polishing ratio: 50
Alcohol content: 16.0
Sake meter degree: +10.0
Acidity: 1.8
Japanese>English
osugi
It was dry but tasted delicious with sweetness and umami.
Rice: Akita Sake Komachi
Rice polishing 60
Yeast: Association 901
Alcohol level 16.6
Sake meter degree +10
Acidity 1.8
Japanese>English