Mansaku no Hana is my idea of orthodox Akita sake✨.
This one claims to be slightly carbonated, but it's not, but it's very well carbonated!
Even the day after opening the bottle, it's still carbonated!
It tastes sweet and tasty + crisp!
The sweetness doesn't linger, so the spiciness of the alcohol and the carbonation make it crisp ✨.
I wanted to make it sleet in the freezer like it says on the label, but I finished it as is 🤦.
Aikame label for the first time in about 2 years
A blend of Aizan and Kame-no-o sake.
The label is also cute, with a turtle and a heart in one spot.
Easy to drink with a refreshing taste and a gorgeous sweetness.
Easy to drink with a clean aftertaste.
First time drinking Umakara Mansaku.
It's a dry sake with a refreshing taste and a bitter aftertaste.
Because it's so refreshing, it's easy to drink and tastes great with strong dishes.
It was listed as "sold only in Akita Prefecture in the summer," but I was able to get it at a local supermarket. Lucky?
It is recommended to drink it on the rocks and cool it down in summer. It is a dry sake with a punch, and I enjoyed it without any snacks.
Omachi is the root of many sake rice varieties, including Yamada Nishiki. It is the originator of sake rice, and its large stature and grain weight make it an attractive sake rice that is both delicate and powerful. Sake brewed with Omachi is known as "Omachisto," and the number of enthusiastic fans is rapidly increasing, as it produces a unique, plump, delicious sake that reflects the characteristics of the rice.
It is said that half of all existing sake rice is descended from Omachi. Since it is the originator of sake rice, the rice crest was modeled after the founder bird. Since it is a source variety that has not been improved, it is expressed in the background with its very tall stature and large grains.
Tour Rice Series
The number of rice varieties has increased! Last year, there was no February, wasn't there?
I want to make a good tour 😊.
I'm a low milled rice, but it's delicious.
Continued at Eiraku Shokudo.
Still with Akita sake.
In the hot summer, I hoped it would cool me down.
It was refreshing in summer. ☺️
Come to think of it, I haven't eaten iburigakko since I came to Akita 😆.
A perfect summer drink 🍶.
It has a unique taste, easy to drink and very distinctive. It has a little bit of Sanuki Kuraudai in it, but the slightly carbonated taste makes it very pleasant to drink. It is just right for a light drink!
Miyamanishiki produced in Akita
Ginsan produced in Akita
Rice polishing ratio: 60
Yeast: Association No. 9
Alcohol percentage: 18
Sake degree: +5.0
Acidity: 1.8
Amino acidity: 1.0
1,540/4 parts per bottle
Gin no Sei 74%, Yamadanishiki 26%, Polishing ratio 45
This is the first super limited edition in several years. It is more rice than fruity! It is not fruity but more like rice! There is some acidity. The ginjo aroma lasts for a long time and the gorgeous aftertaste is really good.
The rice is 100% "Kame-no-o" with a milling ratio of 45%.
Sweet aroma.
When you drink it, sweetness and bitterness flow side by side.
After a few sips, all you can taste is the bitterness.
The bitterness lingers in the mouth!
When paired with something salty and strong in flavor, the bitterness is mysteriously lost and the taste is mellow and expansive.
Date of manufacture: December 2023
Sealing date: December 15, 2023
