【焼き鳥と和食】 つくね侍 さかのうえ

*Please drink it all in one go.

Rock · Water split · Hot water split

Nagano Prefecture 1 Arimura Kasumi 2 -1.3 3 55% 4 Miyamanishiki A clean, clear taste, with a smart acidity that brings together the flavor of the rice in a smart way.This is a perfect example of "Yeast No. 7".

Akita Prefecture 1 Ayase Haruka 2 +8 3 55% 4 Akita Prefecture Sake Komachi A taste with a fresh aroma, fine acidity, and a familiar umami flavor.The brewery works every day with the goal of producing a dry white wine.

Niigata Prefecture 1 Matsu Takako 2 +5 3 55% 4 Gohyakumangoku "Ginjo sake to enjoy with meals" A gentle aroma and a taste you will never tire of.This ginjo sake has a soft mouthfeel and is suitable for both chilled and warmed sake.A famous Niigata sake that represents light, dry flavors.

Wakayama Prefecture 1 Shibasaki Kou 2 +4 3 50% 4 Yamada Nishiki A pleasant, refreshing scent like a green apple and a clean, lingering aftertaste that follows on from a clean, savory flavor.It is also popular among young drinkers and is a drink that gives you a taste of the Kishu climate.

Shimane Prefecture 1 Yonekura Ryoko 2 +7.8 3 60% 4 Gohyakumangoku (produced in Higashiizumo Town) A basic sake from Oroku Sake Brewery that can be enjoyed for a long time.This unique and stoic Shimane sake achieves a refined quality through low-temperature aging, and combines a deep flavor with a crisp finish.

Yamagata Prefecture 1 Ishihara Satomi 2 +12 3 55% 4 Miyamanishiki from Yamagata Prefecture It has a genuine dry, crisp taste and a dignified, clear flavor.A magic sword is a sharp knife mainly used by fishermen.Because it cuts down evil spirits, it is considered a lucky charm that wards off evil spirits.

Kyoto Prefecture 1 Aoi Yu 2 +4 3 55% 4 A fresh sake to drink with meals, brewed with Bizen Omachi rice from Okayama Prefecture.It has a light taste, and is made up of a combination of acidity, umami, and a pleasant bitterness to enhance the flavor of your meal.Elegant Omachi.

Hyogo Prefecture 1 Natsuki Mari 2 +10 3 60% 4 Kitanishiki from Hyogo Prefecture Fermented at low temperature for a long period of time for a dry finish.Its crisp acidity and smooth aftertaste can be enjoyed at a variety of temperatures, from cold to warm.

Fukushima Prefecture 1 Aragaki Yui 2 Official information not disclosed 3 60% 4 Yume no Kaori from Fukushima Prefecture Made using Fukushima's original yeast "F-7", it has a fruity aroma and a fresh flavor, with a beautiful, crisp finish.

Fukushima Prefecture 1 Kyoko Fukada 2 +3 3 69% 4 Gohyakumangoku and others This sake has gained recognition worldwide and is perfect with meals.The enveloping umami flavor blends with the acidity, leaving a pleasant aftertaste and a crisp finish.

Akita Prefecture Sake meter value: Not disclosed Alcohol concentration: 15% (undiluted) Junmai ratio: 60% This sake is made using the sake rice "Sake Komachi" grown in Akita.The koji rice is polished to 40% and the rice to 60%.You can enjoy the pure taste of "Sake Komachi," which is reminiscent of melted snow in cold regions.This is a drink that we hope many people will enjoy.

Akita Prefecture Sake meter value: Not disclosed Rice used: Rice suitable for sake brewing from Akita Prefecture Aramasa's only standard unpasteurized sake series, "No. 6".The R-Type that supports the bottom can be enjoyed casually as the "Regular" version.This is a sake that you will want to enjoy to the fullest, offering the delicious flavor of unpasteurized sake.

Akita Prefecture Sake meter value: Not disclosed Rice polishing ratio: 45% Rice used: Akita Prefecture rice The rice polishing ratio is 40% (koji) and 50% (kake), making this a luxurious sake that meets Junmai Daiginjo standards.It has a juicy taste and aroma, and the aftertaste is drier and crisper than expected.The well-balanced flavors create an outstanding harmony.delicious!

Akita Prefecture Sake meter value: Not disclosed Rice polishing ratio: 60% Rice used: Miyamanishiki The fresh, rich, and juicy acidity fills the mouth, making it reminiscent of a liquor made from fruit.It's very sweet, but the aftertaste is surprisingly crisp and fades away quickly.This taste, which can be described as a new generation of precious ginjo, can only be enjoyed at "Hinotori."(This sake is Kiginjo)

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