Yamadanishiki, 45% polished rice
As soon as you open it, oh! Kyoho flavors! It is very interesting. As it comes into contact with air, its beauty becomes more and more pronounced. It is good, but too beautiful. The aftertaste is strong. Personally, I prefer something with a little more character.
First Takasago
The freshness and refreshing acidity make it a perfect match with meals.
On top of that, it has a deep flavor reminiscent of Jikkoman, making it one of the best bottles we have ever tasted.
Tsumami was ahi jio (firefly squid)!
When I went to the sake store to stock up, I found that the brewery of Jikin produces a sake called Takasago once a year.
I bought it because it was the last bottle of this year.
It is delicious!
It is sweet and sour. My favorite 🤣🤣🤣
The owner recommended this sake as an everyday sake.
I bought it because I heard it tastes good heated up.
It's like old-fashioned sake.
There are a lot of good sake nowadays but this kind of sake is also good🙆.
This sake is made by Kiyamasa, the same company that makes Jikin. It is brewed by Kiyamasa, the same company as Jikin, but it is also very tasty heated.
Takasago Matsukizuru Junmai Daiginjo Kimoto Unfiltered Nama.
Takasago, brewed by Kiyamasa Shuzo, famous for Jikin, is a brand with a long history, originally brewed before the birth of the Jikin brand, but in recent years they have renewed the label and are continuing to take on new challenges in yeast and production methods.
It is made from Yamada-Nishiki from Mie Prefecture, brewed with Kumamoto No. 9 yeast and a wooden vat, and served unfiltered and unpasteurized.
The nose has a hint of apple and grape, with a touch of Jikin, perhaps due to the same water used for brewing. The taste is harmonious with mild sweetness, elegant acidity, and a deep umami flavor. I spent a moment immersed in happiness while chewing on the long-lasting aftertaste.
