Salty-sweet ginjo aroma.
Light texture on the palate.
Light texture and sweet flavor, just like the bottle looks.
It is sweet, but has a citrus-like acidity and a bitter taste, and it finishes quickly.
Taste level 3.5/5
◎
Both are full-bodied and drinkable.
From the sake brewer
Black (Junmai Ginjo): Sake that goes well with horse meat,
White (Junmai Daiginjo): Sake that goes well with fish. He explained that it is recommended to be served with flatfish sashimi.
I was wondering if I should buy a bottle when I had a chance to drink it at a local restaurant. It was a perfect dining sake with a refreshing taste that did not interfere with the meal.
The Nanbu Touji is famous as one of Japan's three great toji clans.
Nanbu Touji, one of the three most famous Touji in Japan
Low-temperature, long-term fermentation in the Nanbu style
Hachinohe Sake Brewery is said to be the birthplace of Hachinohe Sake Brewery.
Using No. 10 yeast
The acidity is pronounced and the mouthfeel is crisp.
The robust flavor of rice can be felt.
Hanabukiyuki: Aomori's standard sake rice.
It is said to produce a deep-flavored sake with a concentrated flavor.
It is said to be a deep-flavored sake with a concentrated flavor (full-bodied and refreshing).
Purchased at my usual Aomori Iwate store.
I don't know what it is, but this is the first time I've had a sealed sake.
Sourness, umami, firm sake.
The taste was delicious with no peculiarities.
I liked last year's Shirokuma label, but this year it was a low-alcohol Junmai, and the watery aftertaste was disappointing.
Although it was not my favorite, I am glad that I can now compare it with last year's.
Sake degree / -3
Alcohol content/13%.
