The image of mandarin orange flowers is, without a doubt, sweet and robust, but this is completely different.
It is completely dry with a slight effervescence. Because of its robust flavor, it seems to go well with strong-flavored snacks rather than sake alone.
It went well with chicken liver sashimi and was very tasty.
Today, we have a Jungin Ichigin Ippatsu Hi-ire Genshu ❗️ brewed by Kame no O of Mansaku no Hana in Akita Prefecture, Japan. ❗️❗️
The aroma is a bit sour. After a sip, a slight astringency and acidity comes after the dense texture of the original sake on the tongue❗️A good sake for a mealtime drink⭕️
Gorinpic for home drinking㉘.
Refreshing to the throat,
The sizzling carbonation is pleasant 👍
The sweetness is just right too!
Delicious 😋‼️
It's like an adult calpis sour 🤣.
100% Sakihokore from Akita Prefecture
Polishing ratio 45%, 12% alc.
Light ⭐️⭐️⭐️⭐️
Floral⭐️⭐️⭐️
Sweetness⭐️⭐️⭐️
Bitterness⭐️
Acidity⭐️⭐️
Kiness⭐️⭐️⭐️⭐️
Degree of liking⭐️⭐️⭐️⭐️
Degree of niggles 🦍🦍🦍
When I saw that it had a sake degree of +20, I bought it immediately.
I opened the bottle,
The first sip was...thick!
And it has a great sharpness. Sake?
It has no sugar! It's a sake that claims to have no sugar!
But the feeling of rice lingers afterward.
Here you can tell it is sake.
Hats off to the brewer for taking on the challenge.
Junmai Ginjo with a light nigori color.
Fruity ginjo aroma,
The fruity ginjo aroma and firm sweetness make it easy to pair with meals.
It is easy to match with meals.
Sake rice is Akita Sake Komachi, and the rice polishing ratio is 50%.
Location Yokote City, Akita Prefecture
Rice type
Sake type Junmai
Rice polishing 70%.
Alcohol content 15°.
Sake Mother Association No. 10
Sake degree +2
Acidity 1.7
Rating (on a scale of 0 to 3)
(Item) Glass
(Aroma) +1 Gentle ginjo aroma, steamed rice
(Appearance) Clear
(Taste) Clear
Body 2
Acid 2.0 Lactic acid
Sweetness 1.0
Umami 1.5
Bitterness 1.5
Aftertaste: clear, alcoholic
Impression: Clear and dry
The aroma is subdued.
It has a low sugar content in the mouth and is a clear, light dry type. It brings out the sweetness of the sashimi.
I like this kind of combination.
I saw on the website that ginkgo nuts were served with it.
I want to try it! But this restaurant didn't have ginkgo.
Ding!
Repeat Score 2.0
crisp acid
I like bitterness
Sweetness and a touch of umami in the back
Sweetness and a touch of umami
How it doesn't interfere with food
It's a synergistic effect
All happy😊.
Kato Sake Shop 1,815 yen