This sake is a summer-only product. It has an alcohol content of 14 degrees. It has a sweet taste with a sour aftertaste. The women in our family did not like it because they thought it was like classical sake. 1,540 yen
All-you-can-drink sake at Ginjo Tuna🍶.
The fourth drink was Ichinenfudo. I had to drink sake a little at a time because it makes me drunk, but by this time I was enjoying the beer and food so much that my memory of the flavors was a little fuzzy. I forgot to take a picture of the label on the back.
Yumesansui 60% polished rice produced in Aichi Prefecture
It has a little sweetness, strong but refreshing acidity and umami, and a light alcohol content, making it easy to drink during hot summer weather.
This is one of the bottles I purchased because I received an email from a liquor store that I buy online once or twice a year offering a "free shipping campaign". I'm glad for the free shipping: ☺️
Junmai-shu (Junmai-shu made from a traditional sake yeast yeast strain). You can enjoy the richness of the sake either cold or chilled, but it tastes best when heated.
You can feel the strength of this sake.
If you were to ask me, "What's a "nama yeast"? I wondered if I could answer easily. I wondered! Sake terminology is also difficult 😓.
Memorandum.
I have had a variety of drinks so far, but this is the one that gave me a mysterious sense of security that I am back at the stable Sekiya 🍶.
I got the impression that it was easy to drink, just like Sekiya.
The peat smell is amazing🥃.
The way it hits your nose is like drinking a peaty highball✨.
Cold sake is not good!
And surprisingly not good with soda 🤣.
The sourness and bitterness of the sake stood out in a weird way 💦.
In the end, lukewarm is the best 👍!
The rice flavor and gentle acidity are well balanced, and the peat aroma in the second half does not get in the way 😊.
This is delicious!
It went down smoothly 🤣.
The owner gave us a small portion of the wine as a service. The label is confusing, but it is R3BY, which means it will be bottled in 2023. It has the firmness and sharpness of a low-polished sake yeast.