I bought it at a local supermarket when I went back home. I came across it at a different store than the light nigori sake ❗️ of course I bought it immediately💕This one is 100% Snow Goddess.
Alcohol 16.3%.
Sake degree +5, 40% polished rice
Clear color, slightly fruity aroma, deep, spicy-sweet daiginjo that makes me reach for another bottle 😊.
The two 180ml bottles side by side are so cute, I can't help but smile: ☺️
Gorgeous green apple aroma with sweetness🍏💐.
In the mouth, elegant flavor and sweetness spreads from the fresh mouthfeel and disappears quickly with beautiful acidity☺️✨
Very good 🙆🍶 from the gorgeous aroma to the elegant mouthfeel.
Besshin Junmai Ginjo Dewanosato 2,970 yen
Tonight, I opened the second bottle of this sake 😁There is still a lot of food for me, and I want to marry different sake 🥺.
The aroma is a strong ginjo aroma💜The initial attack is moderately sweet, then spicy and sharp.
Firefly squid tastes great with a spicy and sharp sake like this 😋.
The last of the Koigawa drinking comparison is Dewanosato🤩, which is a beautiful bottle of sake.
It has a clear impression different from the first light nigori 😀.
I thought it would expand if I drank it warmed, but I couldn't wait and drank it cold 🤣.
I think it has a little less depth than the other two bottles.
The concept of Koikawa is basically junmai heated sake, so next time I'll wait and drink it heated properly.
I guess it's the nature of drinkers that they can't wait even a short time in front of a bottle of sake 🤭.
In no time at all, the five of us finished three bottles of sake in about two hours😅.
★★★☆☆☆☆
This time we had a Koikawa drinking contest at a family gathering for fugu (blowfish) 🍶.
What a luxurious lineup 🤩!
We started with a light nigori sake from a pretty girl 😀.
At first I thought it was a little sweet, but the lees gives it a nice bitter taste that I never get tired of drinking!
It goes well with light fugu sashimi 😋.
Now let's see which sake is next 🤭.
★★★★☆
It is a brand with an image of heated sake, but it seems to be brewed by the brewer's son, so the image is a little different.
We started with the heated sake at 40°C (104°F). The aroma is quite spicy at first, followed by the umami of rice. After that, the umami of the rice gradually comes through. At 45℃, the spiciness is quickly snapped off again. At 50°C, the bitterness becomes even stronger, so the best temperature for heating up is 40°C or 45°C.
On the second day, serve cold. The lemon-like aroma is subtle. When drunk, it has a lemon or orange flavor, with a fair amount of acidity and a little bit of sweetness. The sharpness is bitter rather than spicy.
At room temperature, there is not much change from the cold sake, and the fruity flavor stands out a little and so does the umami.
It is not dry with umami, but it is quite dry. It is not too heavy and seems to go well with a variety of dishes.
