Shikuun.
A little yellowish color. There is no sweetness at all, and it is a very peculiar sake that is beyond refreshing. It tastes like something a strong mountain man would drink.
I've never heard of this brand before, but I guess it's a sake that goes well with smoke.
47 prefectures, the memorable last one piece is this! The lactic acid aroma spreads gently, and the aftertaste is sweet and thick. But the return breath is a refreshing lactic acid aroma, so you can keep drinking!
The blue label is sweet and the red label is dry, and when I tasted them, I was surprised to find that they were the complete opposite! The blue label is sweet and the red label is dry.
The Origarami Nama was only available in 1-square-bottle, so we went with the once-heated Yogo-bottle that we could keep in the fridge. The owner's kind and accurate taste advice was also great.
Good evening, Mr. Tambo Sommelier😃.
You have conquered the whole country! Congratulations!
The last one was in Tottori, wasn't it? I'm not sure if I'll be able to do it. I'll be back soon.
It smells like Shaoxing wine, and tastes more like sake than Shaoxing wine, but with a Shaoxing-style flavor. It was a sake that would go well with Chinese food!
Manshu Ikko" Ordered goods
We use 100% "Tamasakae" from Tottori prefecture, polish the rice to 55%, and press it as it is.
It is a limited Junmai Ginjo-shu with a dark blue label.
It is a limited Junmai Ginjo sake.
The sake mother is made using the "Sanki Amazake moto" method of high temperature saccharification and the addition of lactic acid bacteria, without using lactic acid for brewing.
Takada Shuzo Co.
Konokun Junmai Ginjo Dark Blue Label
Lactic Acid Bacteria Sake Mother Brewing
Non-pressurized Nakadori unfiltered undiluted sake
I thought Tamahie was a dry sake, but it's made with lactobacillus yeast. It's sweet and sour. It's more suitable for warmed sake than cold sake. It's delicious cold, though.
The aroma was not so fruity, but rice! The taste is also full of rice flavor.
The sweetness of the rice gets stronger day by day, but the aftertaste is crisp.
