# Sukuba Brewery

Challenging milling ratio of 88%. The aroma is thick and banana-like. The color is almost amber, and it is sweet. It is a bit sweet for different tastes. The label

KINMI version has a slight acidity. Label ListIngredientsRiceUsedKojiPolishingPercentageSake Brewing NameYeastUsedManufacturingPrefectureSake degreeManufacturing timeAcidityPurchase dateAmi

This is also an easy-drinking, light sake. Slightly more acidity is felt with this sake. Label ListGeneric RiceUsed KojiPolishing RatioSake Brewer's NameYeast UsedPrefecture of Brewing

Tasted on June 27th, directly from Kazuma Sake Brewery. The rice used for this sake is an unfamiliar variety called Ishikawamon. Light, not fussy, not sour, not sweet, not spicy.

This is another version from the Kazuma Sake Brewery. The sake rice is Yamada-Nishiki, which is a royal roadmap. The rice polishing ratio is 55%. It is completely different from the previous Daiginjo-shu.

The rice used for this sake is Ishikawamon and Rare, 50% polished rice, so called "mid-palate," without dryness or acidity. It is a safe sake, but this sake brewer has a lot to offer. List of labels

I'll drink the 2019. It's not quite the same as a four year old, but it's still full of matured flavor. It is made by Kazuma Sake Brewery in Noto Town.

This sake is produced by KINMI. Gohyakumangoku produced in Ishikawa Prefecture is used. Sashimi set. Label listIngredientsRice usedKojiPolishing ratioSake Brewer's nameYeast usedPrefecture of manufactureDate

This sake was paired with sashimi from Ishikawa. Label ListGeneric riceMaterialsMomentary rice produced in Ishikawa PrefectureHyakumangoku No ShiroKojiPolishing ratio48Sake Brewing NameKazuma Sake BreweryYeast usedManufacture.

This is a special sake made by KINMI lab with Noto's Kazuma Sake Brewery. It is juicy, dry, and dry. Label listGeneric riceGohyakumangoku produced in IshikawaPolishing ratio of koji rice 48