The aroma is subdued yet gorgeous.
Slightly acidic on the palate, but with a strong sense of rice sweetness later on. The pungency of the alcohol is moderate overall. Slight sweetness lingers in the aftertaste.
Alcohol content 15.6%.
Sake meter degree +1
Acidity 1.3
Star ⭐️⭐️⭐️
It was a delicious sake with a light sweet taste.
extensive knowledge
Rice used: Mizuho no Shine
Rice polishing ratio: 60
Alcohol content: 17.5
Sake degree: -1
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 🤔
