Continue reading ✨Shoppers' Recommendations
This one also smells like white wine!
It has a mineral taste.
Sweetness with bitterness that lingers for a very long time...
(that's all I can say)
The intensity is handsome for drinking only sake.
It has a strong rummy aroma even before you drink it, and when you put it in your mouth, it is sweeter than you would expect, but not too sweet and delicious!
The first time I drank Bunka Jin, the fruity and firm acidity spread on the palate, leaving a slight whiff of spiciness and just the right amount of spiciness.
The finish is complex, with a slight bitterness.
I like sake with a lot of acidity, so I thought it was quite tasty. I would like to buy this bottle again.
At Sake Shop Tanno @ Obihiro. I was attracted to this sake by its cute label. It has a refreshing ginjo aroma, and as the name suggests, it is a summer sake that should be drunk cool and crisp.
Sake from Kami City, Kochi Prefecture
Rice polishing ratio: 55
Alcohol content: 16.5
We want this sake to be loved by everyone who knows the pleasure of not only getting drunk comfortably, but also savoring it deeply. This is the reason for the name."
🍶👆Serve it while deeply savoring and enjoying it. In common with Junmai sake, the lingering taste is chattering on the tongue. Delicious.
［Bunkajin drinking comparison 2/2]
Sake from Kami City, Kochi Prefecture
Rice: 100% Akebono (Okayama Prefecture)
Rice polishing ratio: 55
Alcohol content: 17.5
Sake degree: +4
Acidity: 1.6
Amino acidity: 1.1
🍶This is an exciting season of autumn sakes. This gem is delicious for drinking and will be enjoyed slowly again. Delicious.
［I bought another bottle from a drinker outside.]
[Bunkajin drinking comparison 1/2]
ceremony to purify the ring before the start of a tournament
Slightly chemical aroma, melon-like.
Contains soft texture, citrus acidity.
The taste is clean, yet mellow and concentrated.
Alcohol piquancy and a light dry tightness.
Taste: 3.5/5
I was at a liquor store and they told me they had some fall sake.
I looked and saw it was Bunkajin. I had been curious about this sake for a while. So I bought it. I started with a cold sake. It was rich and dry like a Kochi sake. The second glass was served warm. The second glass was served warm, and it was delicious, with the aroma enhanced and the bitterness gone.
Personally, I preferred it warmed.
