Jikin Junmai Ginjo Hachitan Nishiki Nama 1 Year Aged
Rated 4.4-4.5
Rice: Hachitan-Nishiki from Hiroshima, Polishing ratio: 50%, Alcohol: 15.5%, Production Date: December 2024
On the palate, tangerine, white peach, and mango-like fruit nuances that stand out even among Jikin wines gradually spread to the palate, followed by a beautiful sweetness and umami. The moderate acidity adds to the complex flavor of the rice itself and harmonizes perfectly with it. These elements combine. The sweetness, citrus-like, has been made more mature after a year of aging. It also retains a sense of freshness. It has a harsh aftertaste of spiciness and bitterness that is typical of nama-zake. After a long time, it becomes mellow.
Yes, it's happening!
Jikoooooooooooooooooooooooooooooooooooooooooooooooooooooooooo ❤️❤️❤️
Actually, this is the second time ❤️ (this will happen again later ✍️)
I'm a sucker for dry sake, but I'm not sure if it's because I have a rare sake bias or what.
Maybe it's because I have a rare sake bias.
I'm not sure if it's because I have a rare sake bias, but it's delicious and fruity.
I'm not sure how I feel about it, but I'm not sure. LOL.
It's sweet, but not too sweet.
It has a sharpness. ！！！！
You said it was citrusy,
but it was more like a slightly ripe banana.
It was more like a little ripe banana.
And the oysters 🦪 aren't they amazing?
It's like the ultimate gouty oyster 😍.
Ha~ delicious 🦪 and tasty 🍶saikoo!
I still have some rare sake.
I can't finish oysters!
Only oysters!
🙂
Hi, Fujirika 😃.
We are dry people too, but we also love well-balanced sweet and savory 😋 you could say we have no restraint 😅.
I'm drooling just imagining such a gouty mix of sea urchin, salmon roe and oysters 🦪⁉️ 🤤.
Jikin Junmai Ginjo Asahi.
This is made from Asahi rice, which before the war was known as "Asahi of the West" and "Kame-no-o of the East", and was used as edible rice.
It has a light and surprisingly fresh aroma with a slight citrus nuance like pear, and the mouthfeel is light, with a hint of chili even after aging.
The first attack is fruity and sweet, with a three-dimensional flavor that dominates the palate. The aftertaste is clean and tight with a beautiful acidity and pleasant bitterness. This is a bottle in which you can feel the wonder of balance.
☀️
Bottled in January 2025 🤔.
I've let the raw sake sit for a long time 🤗.
It's a mild, tender sweetness with a stickiness that's not unlike Jikin ☺️
It's like honey 🍯.
Wow, it's very sweet 😅
It doesn't have the clear throat feeling that is typical of Jikin.
I tried it as a trial, but it was a great change in range that didn't meet my "I want to drink Jikin" feeling 😂.
Good evening, Hiro 😃
I knew that Jikin has a clear throat.
When I drank all the Jikin I could drink before, I had the impression that it had a thick honey sweetness, so I guess it had been laid down 🤔Thank you for the reference ✨.
Good evening, ichiro18 😃.
I'm glad it was helpful.
It was much sweeter for a Junmai Ginjo of Yamadanishiki. I thought again that it is important to remember what it tastes like when it is unsealed 😌.
Fresh fruity aroma.
It is soft, unctuous, and glossy-sweet in the mouth!
Delicacy is felt.
Alcohol poka-poka in the throat after swallowing.
The depth of complex, subtle bitter astringency.
It is dense, yet beautifully extended.
It is a luscious taste all by itself.
It is amazing.
My favorite 5/5 stars.
Jikin Daiginjo Doubottori Nationwide Exhibit Gold Medal Winner Sake
Rating 4.6-4.7
Rice: Yamadanishiki from Iga, Polishing ratio: 40%, Alcohol content: 16
This Daiginjo-shu won the gold medal at the 2024 National New Sake Competition. It is made in a tobin.
Its delicate aroma and rich flavor brighten the senses. The sweetness of Yamada-Nishiki. Elegant sugar candy style. The tobin-tori version has an even more mellow sweetness and umami.
Jikin Special Junmai Nama
Rating 4.4
Rice: Gohyakumangoku (80%), Yamadanishiki (20%), Polishing ratio: 60%, Alcohol content: 15.5%.
It has a beautiful, fresh aroma and a medium body that reflects the deliciousness of the rice, from which fresh fruitiness (green apple flavor, for example) emerges beautifully for a long time.
Fresh, a little more perky. Juicy. A lingering pungent bitterness.
Jikin Junmai Ginjo Senbon Nishiki Hiire
Rated 4.4-4.5
Rice: Senbon-Nishiki from Hiroshima Prefecture, Polishing ratio: 50%, Alcohol: 15.5%, Sake Scale: -1, Acidity: 1.6
It has a berry aroma, a full body, and a smooth cut with the presence of acidity. Slightly ripe with a hint of autumn.
Orange citrus. Slightly spicy and bitter.
- When poured into a wine glass, it has a fruity aroma like pineapple‼️ In the mouth, it has a gentle sweetness with a great acidity and is easy to drink❣️ very delicious⤴️
It is very difficult to bring home "Jikin" 🍶.
I found it at the store, so of course I'll have it: ☺️
The fresh muscat aroma gently wafts through the air ✨.
Very smooth on the palate, with a really nice balance of umami, sweetness and acidity ✨.
It's juicy and very tasty with a slight gasiness 😋.
I love you for the perfection of all the flavors ♬.
It's not only great on its own, but it's also an excellent food wine and goes well with all kinds of food 🐟.
No wonder it's so popular and hard to find, but it's a brand I'd like to bring along someday 🍶 (definitely at a fixed price).
Good evening, Joker!
Jikin-sama is really well balanced 😋.
When I was drinking special junmai, I think all I could say was "yum" 🤤.
I would definitely drink it if I met you out drinking 🤗.
Good evening, ma-ki-chan!
I was really saying "yum" a lot lol.
I enjoyed every last drop of the food 🍶.
I've secretly decided that I'll definitely take you home someday ❗️ ☺️
