Jikin Aizan Hi-iri
The aroma is gorgeous and fruity with aromas of melon and pear 🍐🍈🍈.
The taste is less sweet than expected and has a strong impression of the umami of the rice 🤔.
It is a food sake with the umami of rice spreading in the mouth rather than sweet and umami 🍶.
The acidity is mild and soft, which enhances the umami and makes it easy to drink 🍶☺️
Good morning, Afio!
You really have a great assortment of Jikin-sama 😍.
If there was a store like this near me, I would frequent it 😁✨✨.
Sake with a strong rice flavor is also delicious 😋!
Good morning, ma-ki-, ☺️
Thankfully, this restaurant is a paradise for those who love to eat here 😋.
I'm in a dilemma that I can't find a new one because I'm too much into this place 😱.
It's the best, isn't it✨
It's like a good sake 🍶✨
Here we go😍🍶✨✨✨✨✨
The art of the alter ego 🍶🍶.
Somehow I had 2 bottles 😅✨✨Lucky ✌️
It's been a while since I've had a Jikin 🍶🍶.
Jikin 🍶 which you can't find at my place!
If it's fire-brewed and tastes this good
I'm sure it will be popular 🤔🍶✨✨
The tone of the aroma is very high 🍶✨.
The tone of the aroma is at a very high place 🍶✨✨.
Very classy and elegant sake yeast 🍶🍶.
Also got the new juice 🤣🍎🍎.
Thanks for the treat 😋🍶.
ma-ki-San, I went 🤩.
I've changed my identity 🤩.
Both the aroma and the taste of the jicama
I want to drink the other Jikin
I want to drink other Jikin 🤩.
The art of the Pekho-san alter ego 🍶🍶 is...
First buy a bottle and put it down 🤔.
Forget about that one bottle you bought.
Buy a bottle of sake 🤣 and forget about it.
When you forget about it
Buy it one more time as if nothing happened.
This is it 😍👍💔💔.
You have to be lightly demented to do this🤣.
Gentle aroma of subtle rice flavor.
The sweetness and the gentle acidity are really well-balanced and the strongest sake. To be honest, I think this is the best sake I have ever had. I was so surprised by the taste at the first sip!
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.
