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The reason that she chooses this Sake is not only because it made by famous rice type- Yamadanishiki (山田錦) which widely use for high ranking Sake, also this Sake tastes sweet with lightly grain flavour.
Q- Why we need to polish rice in sake making?
A- To Polish rice / Seimaibuai (精米步合) which to remove the bitter tastes from the outer layer, only use shinpaku, 譯: 米的最中心 those starch from the inner part of rice. The polishing rate affect the taste of Sake, also to classify the Sake type, depend on the percentage of the rice remaining after polishing.
现在只是吃东西。😊
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Deep fried Fresh Soft Shell Crab!
炸新鮮軟殼蟹... 難得的佐酒小吃! 🇯🇵 #TagsForLikes #eating #foodpic #food #foodporn #instafood #followme #followback #follow4follow #webstagram #picoftheday #burpple @happifoodies #852 #hkg #softshellcrab
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