Jikin Junmai Ginjyo Senbon Nishiki Hi-iri
Junmai Ginjyo Senbon Nishiki Hiiri
Rating 4.4
Rice: Senbon-Nishiki from Hiroshima Prefecture, Polishing ratio: 50%, Alcohol: 15.5%.
Berry aroma, full body, and a smooth cut with the presence of acidity. It has a slight sense of ripeness with a hint of autumn.
Jikon is the specialty of this store.
I had to drink it with a glass of Jikin ❗️
So I chose Jungin-Senbon-Nishiki from memory.
This was the first Jikin I ever bought!
Senbon-Nishiki 50% polished, alcohol 15.5
If it's not enough, I'll bring you a new one.
I asked him to pour it for me and he said "I'll bring you a new one if it's not enough.
It was just full of the slurries 🈵.
A little disappointing 😢.
The taste is rich sweetness and good umami.
The contrast between the taste and the Nirvana Tortoise was very clear.
Delicious 😋.
The bittersweet grilled eel kimoyaki and
and fu dengaku with sweet miso as a side dish
Enjoying sweet sake with a side of sweet miso dengaku. ‼️
Good morning to you too, ymdaz!
From Shinmasa-sama to Jikin-sama's Senbon Nishiki~ 🤤.
What a great lineup: ⤴️
Jikin's gorgeous aroma, sweetness and deliciousness is truly a blissful sake time 😋.
Long holidays in the world,
（I'm busy... and tired because of the heat 💧.
And I've been slacking off on my sake wawa 😅.
I'll try to update it little by little!
My daughter is coming back here for 10 days for her summer vacation.
The day before I went to pick up my daughter, she said she was coming back here for 10 days for summer vacation.
Dora-chan had a bottle-opening festival again 🤣.
First up was a Jikin Asahi ✨🥂✨.
Fruity aroma with strong acidity ✨🥂✨.
When you drink it
It is soft on the palate
Sourness with sweetness spreads
The sourness with bitterness in the second half finishes off the palate.
Sieg Jikin! 🙌🙌
Mmmm... Jikin is still delicious 💕
Good evening, Mr. Touch Me!
Jikin's Hachitan-Nishiki and Salmon Salt Fish 🤤!
I was shocked when I had Jikin's Hachitan-Nishiki for the first time 😋.
You are having a good time drinking 🤗.
I'm invoking the disease of waste 😷.
Almost a year since I bought this alcohol.
I'm still having trouble opening it.
Thanks to your article, I have decided to open this sake 🥹.
The aroma is not so strong right after opening the bottle, but you can smell a hint of lactic acid!
The mouthfeel is smooth and has a rounded sweetness (I haven't had much of that 😅)
The taste is rich and thick, with a good amount of alcohol.
The aftertaste has a subtle astringency and bitterness, and the balance is excellent!
To be honest, I don't feel much of the sake's "sake yeast" character, except for a bit of lactic acidity at the beginning.
Or maybe it's because I left it too long.
It rained so much this year that I couldn't eat any of the delicious mangoes that I look forward to every summer 🥭.
I recently bought some pre-cut coconuts🥥 at the market, which looked cheap and convenient at about 100 yen.
It feels so much cooler when I drink it when I'm in the kitchen boiling fish and it's hot and humid: ✌️
Fruity aroma with a slight tanginess.
The taste is not so strong, but after a moment of intense flavor, there is a slight bitterness, which is immediately followed by a lingering taste.
Mao Za Tung spiced yam with a little bitterness.
The spiciness of the spice gives the sake a strong sweetness that goes well with it.
The second drink of a lifetime at Eureka!
I told the master my sake preferences and he left it up to me.
Jikin Omachi was the second sake served at ‼️
It was surprisingly delicious and impressive with a half-boiled pickled egg 🥰🥰!
