Junmai Ginjo brewed with Gohyakumangoku, which the toji himself grew in his own rice paddies. This is a limited edition sake made by Mr. Masayuki Hirata, who is certified as a "Zengikuren Meister".
Polishing ratio 60%, 100% Ihyakumangoku
Mellow umami, gentle sweetness. It also has a dry taste in the middle. We also have Torajiro, a Saba tiger that we got at the SA and brought to our house.
Myokozan Junmai Ginjo
Purchased after tasting at Kintetsu Department Store.
It's a little spicy and refreshing.
You can drink it all the time.
It is even better with fish than by itself.
it is even better when paired with fish.
Today I had it with sashimi of a grayling I caught a while ago.
Polishing ratio of 90.
Almost no aroma.
Light and refreshing.
Beautiful texture despite 90% polished rice.
The taste of rice is straightforward, with a complex astringency from the
The sweetness is quite reserved, but the umami is solid.
The aftertaste of the rice lingers gradually without expanding.
Light and dry, with a deliciously spicy flavor.
It is a nice match for the fat of the tuna.
4/5 stars for my taste.
#Funabori#
Opened a bottle of 🥴🥴🥴 here while watching the breaking news of the vote.
Sweet and sour, contrary to the atmosphere of the label,
It's not as 🤔
Echigo-Kenshin SAKE Festival 20249
Mt. Myoko. Myoko City, and a phantom rice called "Norin I", which is cultivated only in Myoko City. Sake rice that you do not know, it is very deep.
Niigata Sake-no-jin OSAKA⑤ (Japanese only)
Myokayama] booth.
This was also a brewery I had never heard of.
Junmai Ginjo Rich Heart.
The label was cute, but the sake had a full-bodied, deep, and mellow taste, and it had a Japanese sake feel. The person at the brewery who helped me remembered the person I bought it from, saying there was a rabbit on the label 😁.
Junmai Ginjo Myokayama
This sake is brewed by a master craftsman in Niigata who grows Gohyakumangoku rice in his own fields. 60% polished rice is served at room temperature. It has a rich, mellow, full-bodied flavor. Recommended to be served lukewarm.
Myokozan Junmai Ginjo Myokozan 88
This is a 55% polished rice made from Gohyakumangoku. It is a little spicy with a refreshing taste. It can be served with both Japanese and Western food.
Junmai Daiginjo
It is once-bottled and fire-brewed. It is sweet and delicious, but with a beautiful sweetness that does not leave a fluffy sweetness. It is an excellent sake. It was delicious.
Myoko Brew
This liqueur expresses the taste of Blue Hawaii by combining sake with pineapple juice and lemon juice. It tastes almost like shaved ice syrup. It is a refreshing syrup without ice and with triple the amount of carbonation.
Myoko no Umeshu.
A 19° sake base is soaked for one year and tastes good without being too sweet.
Niigata Sake-no-jin OSAKA (2)
Sake brewery under O Izumi, a manufacturer of pachislot-related equipment listed on the Tokyo Stock Exchange Standard.
The Oizumi Group has a chain of izakaya (Japanese style pubs), so maybe this acquisition is aimed at synergy effects?
In fact, I heard they serve Myoko-zan at "Kuimonoya Wan".
I used to go to an izakaya once, but I only drank highballs😅.
I've only had one in the past.
I drank
Junmai Ginjo Rich Heart Autumn Agari
Despite the pop label, it tastes like sake.
Junmai Ginjo Myokozan
Made with rice cultivated by a master toji, a master craftsman in Niigata.
The taste is clean and light, with a delicious rice flavor.
Junmai Ginjo Myokayama 88
Delicious with a slightly strong flavor.
Junmai Daiginjo
The taste is like a good sake and it's delicious.
It's a nice box with a rich taste, but it's relatively inexpensive at 2,700 yen.
Myoko Blue
Blue Hawaii liqueur based on sake.
It tastes like shaved ice syrup and is refreshing when mixed with carbonated water.
Myoko Plum Wine
Good balance of sweetness and pluminess.
I was like, "Since it's a good opportunity, I should drink this one too..." and I ended up drinking all of them 😅.
