It is lightly sweet and goes in easily.
Yamadanishiki 60% (the rest?)
Alcohol 15 degrees
Sake degree: +1
Acidity 1.8
Yeast 901
And more sake from Shiga!
sour and bitter
15°F
50% (50%)
100% Yamada-Nishiki
Thinking of the Iga railroad I rode in September.
At the restaurant for the first time in seven or eight years.
Alcohol content 15.0
Sake degree +3.0
Acidity 1.8
Amino acidity 1.0
Rice used: Gohyakumangoku, etc.
Polishing ratio (Kake rice, Koji rice) 69%, 65% (Super flat rice polishing)
Yeast: Kyokai No. 7
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Adatara (medium soft water)
Remarks [Moto-zuri] Oar, etc. [Lactic acid bacteria] No additive
Heated sake that goes well with quiche→Daishichi Junmai 45℃.
→Is it a little too clean? Also, it's hard to eat quiche with chopsticks!
Beef tendon goes better! Cut off the fat 🔴 Japanese over Western!
Beef tendon and shiso leaves are also great!
Rice polishing ratio
60% (with a minimum of 2,000 ppm of rice per kilogram)
Rice used
Yamashu No.4
Alcohol content
15% alcohol by volume
Easy to drink and refreshing →Nabeshima Tokuhon
Maybe only the first time
More sharpness than expected
Nomiurabe: Origarami, unfiltered, unpasteurized, hikari, and different rice.
Honestly speaking, I didn't know the difference of the rice... I prefer the clear feeling of the raw sake. Origarami was easier to drink than I thought.