I wanted to drink this brand when it came out at Izakaya Shinkansen. It is not sold very often.
The taste is as expected!
The bitterness, acidity, and aroma are well balanced.
You can drink it all the time,
Green
Junmai Ginjyo Once-fired
100% Fukushima Prefecture sake brewing rice "Yumeko
Production date 2023-07Polishing ratio 55%, Alcohol 15%.
The middle part of the mouth is light and refreshing.
It has a refreshing aroma.
It also has a very refreshing aftertaste.
↑Quotes from the official website
Blue color
Made with Fukushima Prefecture's "Fukunoka" rice suitable for sake brewing
Date of production 2023-08
Sake with a soft texture and a refreshing aftertaste.
It is a sake that goes well with any meal.
↑From the official website
Kinjiro Saito, the first brewer, started brewing sake (before that, he was a farmer and an innkeeper). The name "Kinsho" comes from the fact that there was a mountain producing gold and crystal near the brewery.
Tasted under the same conditions (microwave 600W 1min 20sec warmed sake) ^^^;.
Green.
The taste of rice? Enjoy the deliciousness of sake.
It has "a refreshing start, full of umami, and a refreshing aftertaste. The balance is good.... Such a green color.
Next, blue.
I always feel it is close to the cup sake........ Why is that? Sawayaka-sa" is strong green color.
Is it different by rice? I can't come to a conclusion.
Complexity expands the enjoyment. Sake is truly profound.
The result of the medical checkup was fine.
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It looks colorless and transparent. When you put it in your mouth, the amino acids come at you quickly. It has a strong sweetness and not much acidity. The manager said that it is not easy to get the Golden Crystal sake in stock. It is a delicious, easy-drinking sake of the moment.
Producer: Kinsho Sake Brewery (Fukushima City)
Rice used: Gohyakumangoku
Rice polishing ratio 60
Yeast: Utsukushima Yume Yeast
Alcohol percentage: 16
Japan Sake Brewer's Degree: ±0.0 to +2.0
Acidity: 1.5
Amino acidity: Not disclosed
Volume: 720ml
Price: 1,573 yen (tax included)
At Fukushima "Fukushima Sake and Miso Soy Sauce Festival".
Winner of the Junmai Sake Grand Prize for two consecutive years. Kinsho's signature sake made only with rice and water.
Alcohol content 16%.
Yume-no-Ko
Sake degree ±0
Rice polishing ratio 55
It is a beautiful sake with a smooth, watery taste. It goes well with salty foods.
I went on a trip to Fukushima, and my wife loved it at a ryokan, found it at a roadside station, and bought it: ‼️
When I sipped it at home, I thought it was a little different.
Maybe it was Junmai Daiginjo.
But it tastes good, so it's okay. ‼️
Clean and elegant. Fruity taste with sweetness of raw rice - well balanced and very easy to drink. Surprisingly also tastes well under hot temperature.
It is the only sake brewery in Fukushima City and was featured on # Izakaya Shinkansen, so I had always been curious about this sake. The grain aroma was soft and elegant with a hint of fruity juiciness. It was a beautiful sake with a good balance of sweetness, umami, bitterness, and acidity, and very easy to drink. It was a treat.
Fukushima Online Seminar this afternoon
I was at a PR seminar for Fukushima rice🌾 and sake🍶.
After paying the fee, I was sent rice, sake, snacks, juice 🍹.
I paid the fee and received rice, sake, snacks, juice 🍹.
I've been drinking a lot of sake from Fukushima, Hirotogawa,
Hirotogawa, Tobiroki, Romain, Gakky, etc...,
About 30 people attended the event and were given a PR message about the safety of Fukushima foodstuffs.
It was time for a toast!
First time drinking Kinsho, the only Fukushima sake brewery!
Fruity aroma, rich taste, and acidic sake 🍶.
The famous squid radish sent along with the sake,
Spinach namul, potato salad,
potato salad, negitoro (green onion), etc. that were sent along with the sake.
Home drinking 492
