I am going on a trip to Shiga Prefecture, so I chose this sake to drink before my trip.
I was told that there is no additive yeast. It is one of the wonders of sake, isn't it?
I enjoyed this sake with pork cutlet as a side dish, feeling its unique flavor, which is not found in any other sake.
I think it will be interesting even after some time after opening the bottle 😁.
Slightly spicy, very well balanced
Sake quality is very well-balanced 🍶.
Clear and free of impurities
It is a ginjo-style ginjo-shu.
Trained at Mr. Noriguchi's brewery
Mr. Toji Noto, a young master brewer
who trained at Mr. Noriguchi's brewery, is doing his best.
Using rice and yeast from Shiga
Conscientious price
extensive knowledge
This junmai-shu has a sweet taste with a sake degree of -20 and a juicy finish with a crisp acidity on the back end.
Ingredients: rice (domestic), rice koji (domestic)
Rice used: 100% Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio: 60
Sake alcohol content: 17%.
Sake degree: -20
Acidity: 2.1
Amino acidity: 2.7
Yeast: Association 1401
☆ 3.5
Rich sweetness with a slight cocoa flavor.
It's very flavorful and has a strong body, so it's good on its own.
The gap between the heat and the finish is astonishing.
The sweetfish season has started again this year. I had to eat and drink, so I went to a restaurant with my colleagues to enjoy delicious fish.
We ordered a salmon roe.
Nama-hashiroshi? I can't imagine it.
It has a sweet aroma. It's very smooth. It is sweet. I thought it was not a food sake, so I enjoyed it without hesitation.
I was curious to see how a sake with a sake content of minus 20 would taste like when heated, but I didn't think it would go well with ayu fish, so I let it go.
I forgot to take a picture of the rice with ayu fish in an earthenware pot.
Good morning, Nochi 😃.
Sake degree -20 is amazing 😲That's a sweet and sweet taste 🤔.
I'm not familiar with ayu fish in Hokkaido and it seems to go well with sake 🤤.
Hi Menzhuoh King, This was my first time to try the Ikashiroshi -20. It was not only sweet but also quirky and classic modern. I certainly don't have an image of ayu fish in Hokkaido. If you have a chance, please try delicious ayu in early summer.
Hello Mr. Manachie, I didn't know that you can catch sweetfish in Ibaraki as well. I have an image of ayu as a fish that adults eat, so I splurged on it this time. I think the sake is too sweet. I don't think it goes well with ayu.
It is a refreshing summer sake. Maybe it doesn't feel like a junmai ginjo? Personally, it has a strong sake feel and feels like a honjozo. It is summery and delicious!
One of the two types of sake that come with Yashima's lunch drinking lunch set. Since it is this time of year, this sake is designed for summer.
The label also has a summer vacation feel to it 🎵.
The dry aftertaste is a good impression.
The aftertaste is clean and refreshing.
Yeast used: K1401
Alcohol level: 16
Sake meter: +8
Rice used: Miyamanishiki
Rice polishing ratio: 55
かつて、東海道の宿場として栄えた滋賀県湖南市の石部。この地で明治5年(1872年)に創業した竹内酒造は「基本にSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
その昔、東海道の宿場町だった滋賀県湖南市の石部で造られる酒は、その美味しさが他人に知られるのが惜しいと、"語らSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
シーズン3第22回の放送は滋賀県「唯々」を紹介しました！ニュースは育犬休暇、マンモス復活、ぽっちゃりGKの3本おつまみにゅーす | 日本酒紹介ラジオ
