Winter Moon
One of my favorite brands
Memories of being imprisoned in Hokkaido in winter
I met this sake at that time.
First encounter at the restaurant "Ninoie" this time!
I opened the bottle!
Surprise, the cork flew out😅.
I didn't realize it was the second fermentation in the bottle.
I was so careless!
I'm so happy to see that it's as good as I expected!
Let's wrap it up this time...
Mr. K, a friendly waiter, told me that he likes dry sake!
I recommended him to try this Winter Moon and left the store.
extensive knowledge
Sake quality: Junmai Ginjo Genshu
Rice used: Akebono
Polishing ratio : Koji rice 50%, Kake rice 58
Yeast used: Okayama Hakuto yeast
Alcohol percentage: 14.5
Junmai Ginjo Unfiltered Nama Sake🍶.
Kirei, dry taste. It has a delicious flavor when served with grilled pork with koji. The aroma of koji is very strong. It is also a good match with a Hirosaki souvenir, squid in black. The spiciness is good. The higher the temperature, the more umami comes out 😆.
Purchased at Morita Shoten @ Urawa, drinking at home 20240217
Okayama Kuramoto was the second brewery besides Gozenshu!
The taste is mellow and very deep.
The taste is mellow and very deep, with not so much ginjo aroma and a modest floral note.
I have an image of Omachi when I think of Okayama,
I heard that Akihikari is a type of sake rice.
It was also the first time for me to drink Hakuto yeast.
The more I drink, the more I realize that the world of sake is very deep.
The degree of alcohol is 16.5 degrees Celsius.
Okayama Hakuto Yeast
Polishing ratio: Koji rice 50, Kake rice 58
Akihikari
Dark is squeaky clean.
I like the lack of bitterness
I don't dislike the unique aroma.
I'm the type of person who can gulp it down, but if I let my instincts get the better of me and do that, it will be gone soon.
I've been looking forward to trying this sake 🍶 after reading your review.
I've always wanted to try this sake 🍶.
The liquor store near me only had bottles of this sake, so I gave up on it.
I gave up on it! I found it at my destination 😍Yay!
It's made with Hakuto yeast!
I heard it's made with Hakuto yeast! 😍😍!
This alone is exciting 😆.
It's sweet and rich 😋.
I can feel the alcohol in it 😆.
After a few days, it tastes a little sour.
It's getting more and more delicious 😆 ❣️
Alcohol content 16.5
Polishing ratio: 50% for koji rice, 58% for kake rice
Okayama Hakuto yeast is used
The aroma is mild, but the taste is sweet and tangy on the palate. It is rich and enjoyable with a long aftertaste.
The aftertaste is lightly bitter and has an overall cohesiveness.
