Ten Asahi Koji 39.
As the name suggests, it is a sake with 39% koji 🍶.
The first aroma is sweet with a hint of acidity.
In the mouth, it has a rich sweetness with a hint of sourness.
It is a sweet and sour type of sake that is often found in sake with a high percentage of koji, but it has a core strength that is typical of the Ten Asahi Sake (maybe because it is an R5BY?). It was a very strong sake.
It was delicious 🍶✨️
Gohyakumangoku, 70% polished rice
It has been a long time since it had a strong aroma. It has a piercing aroma.
Gutsy and dry. It's a very typical Han style.
It's useless to match something strong tasting with snacks. Dry taste for a man is also rare in this day and age.
70% 17% Mr. Meguro's Omachi from Kurashiki
Sake degree is -13!
At Sunrise Izumo
Near Izumo station, I bought it at a brewery.
After tasting the sake, I thought it was a good brewery, mainly dry, but then I heard they had a limited edition of Amakuchi, so I bought it!
It was full of sweetness, but had a nice sharp aftertaste thanks to the acidity?
Nice aftertaste, the acidity doesn't assert itself or get in the way.
No bubbles, this is a winner!
It was a draft sake and was produced in March. Lucky for us, it survived well.
Purchased at the Asahi Sake Brewery, a 5-minute walk from Izumo City Station
I don't usually buy nigori sake, but I bought this one from the store.
Even so, it was surprisingly easy to drink, with a sharpness and aftertaste better than the nigori sake I remember!
I heard that you can enjoy the taste of each year's sake, so I'm looking forward to it!
I visited a sake brewery, bought it and drank it at home.
It's a sake for the year of the dragon, so it's been aged for a year.
It has a yogurt-like flavor, but it is not harsh and has a refreshing aftertaste.
It is said that each year has its own flavor, so you can also enjoy it.
Lovely ginkgo label 😆.
Gohyakumangoku rice harvested in Shimane is polished in-house and carefully brewed. The sake is fermented vigorously, resulting in a dry junmai sake with umami and sharpness. The sake is pressed in the spring, hi-ire it, and let it mature slowly in the brewery during the summer, and only available seasonally in the fall, when its roundness and umami are revealed.
Pride of Shimane. Nodoguro, Ten Rising Sun
This is such a punchy sake.
The fat of the nodoguro is unbeatable.
It's delicious. Sake and nodoguro are the treasures of Shimane.
Since I didn't go home for the Bon Festival, I only had some snacks.
Fukushima City "Anata ga Taisho" (2).
We were offered a sake from outside of Fukushima Prefecture that has a delicious rice flavor.
I had never heard of this brand before.
I did not take a picture of the bottle, so the grade is unknown.
The color was a wonderful tortoiseshell color, and I was sure it would be delicious warmed up! The owner agreed.
It is more full-bodied than Koikawa Junmai.
Even cold sake is delicious with its full-bodied rice flavor.
