くまくま
Next is Sanzui's Junmai Daiginjo💛
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SakenowaRecord your sake experiences and discover your favorites
さんずいSanzui
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Timeline
こーじー
Sweet! It sinks into my tired body.
Japanese>English
blood_2929
Sanzui Unfiltered Nama-shu Junmai Daiginjo-shu
Mellow flavor, easy to drink with a gentle feel on the palate.
It has a sharpness, but the impact of the mildness in the mouth is huge!
Japanese>English
ちりとてちん
Purchased from Iwai Kotobuki Shoten in Akashi City, Hyogo Prefecture.
Mild and elegant aroma and sweetness. Moderate acidity. Surprisingly easy to drink. Dangerous sake: ❗️
Japanese>English
MIKU
Fresh mouthfeel with a slightly bitter aftertaste. It has a mellow, umami mouthfeel that is uniquely Niigata!
Japanese>English
blood_2929
Sanzui Junmai Daiginjo Namaizome
Sake that is soft and mild on the palate
It has sweetness and umami...what an interesting sake!
Japanese>English
blood_2929
Sanzui Junmai Daiginjo Unfiltered Nama-shu Nao Kumi
Easy to drink, sweet, umami, dark, and sharp. ......
Hmmm, I think I'm going to get hooked on this one!
My favorite 4 stars!
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しんさーん
Sanzui Junmai Daiginjo Nama Sake
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Masaki
Melon-like aroma when opened.
Tangy from the sweet melon in the first sip
Alcoholic feeling!
I haven't had that feeling in my throat in a long time.
I thought it was fruity, so I bought it.
But it is a very strong sake!
I thought it was light, dry, and sweet.
Japanese>English
otsira
I had it for the first time.
I got the impression that it was easy to drink.
Japanese>English
じゅんちょる
Limited Sake
Rice
While there are many rice varieties in Japan, such as Yamada-Nishiki and Omachi, we have gone back to the basics and used all rice produced in Niigata Prefecture.
All of the rice used is "Niigata rice". In particular, the koji rice was developed by the Niigata Prefectural Agricultural Experiment Station and registered as a variety in 1957,
The koji rice, in particular, is "Gohyakumangoku," which was developed by the Niigata Prefectural Agricultural Experiment Station and registered as a variety in 1957.
The taste is clean with a touch of umami.
Water
The brewery uses water from the Yomogihira area, a 15-minute drive from the brewery. In winter, there is a snowfall of up to 5 meters,
The Yomogihira area is the gateway to the Yamakoshi district, where there is abundant spring water from the melting snow. Because the water is soft, fermentation is relatively mild.
The soft water is suitable for making smooth and fine sake.
Sake
Niigata G9 yeast is used. This yeast was developed by the Niigata Brewing Experiment Station and is used exclusively by breweries in Niigata Prefecture.
The base is "Kyokai No. 9 yeast" and has a well-balanced aroma,
It is characterized by a well-balanced aroma and relatively mild acidity.
The fruity top aroma, though subdued, is reminiscent of melon. The juicy sweetness spreads on the palate, and a hint of melon is present.
The juicy sweetness spreads in the mouth, and the subtle acidity and bitterness create a crisp aftertaste.
The freshly pressed sake is not exposed to air as much as possible.
The freshly squeezed sake is "directly pumped" without being exposed to air as much as possible, so you can enjoy a light, slightly carbonated and fresh taste.
Kanji characters of "A", "B", "C", "D" and "E".
Japanese>English
130yoshi
Sunny, little alcohol, little sweetness, a little bit
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まぐま🌋
Apple modern, elegant sweetness, crisp, unfiltered, bottle-fired 7.5
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