Japan-travel-foods-sake-sushi-mania

I'm going to explain drinks in a way that foreigners can understand. If you come Japanese, you should drink this.

Yeast changes the taste. yeast #6. Snow Beauty

Posted on Asia/Tokyo11Asia/Tokyo1 by TN

Today, too, I am drinking alone.

I am a sucker for the word “dry”. There was no way I would not buy a super dry sake.

YukiBijin
YukiBijin Taste Evaluation
Today’s snack

YukiBijin

Yeast No. 6 is one of its characteristics. 6 yeast is called “Shinsei yeast”. It has strong fermentation power. It is said to produce a mild aroma and light flavor.

Polishing ratio is 55%, Sake degree is 16 degrees. Sake degree is an indicator of the sweetness or spiciness of sake. A minus value indicates sweetness. A positive value indicates spiciness.

No family crest!

opening

Fruity and strong, with a strong alcohol smell

Gulp

YukiBijin Taste Evaluation

The fruity aroma is followed by sweetness. The finish is very alcoholic. It is not for beginners. It has a strong alcoholic taste. It seems to go well with oily food. Slightly strong alcohol habit.

Today’s snack

Cheese cutlet. I was worried about it as a pairing, but this time Yuki no Bijin is just the right match!

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