Gentle on the palate, with the sweetness and aroma of rice, it is mellow and very easy to drink. The lingering taste in the mouth is also good. It is a sake that can be drunk in large gulps!
Kojima Sohonten
Toko AIGAMO Junmai-shu
This brewery is located in Yonezawa City, Yamagata Prefecture.
80% polished rice of "Dewa Sanzu" produced in Yamagata Prefecture.
Automatic weed suppression robots, similar to ducks in the duck farming method, are used to prevent weeds from growing.
Aigamorobo farming with automatic weed suppression robots
Aigamorobo farming method using automatic weed suppression robots to prevent weeds from growing.
Low-polishing junmai sake.
It has a mild aroma, soft rice flavor and a good balance of acidity and
and acidity, and a deep and gentle aftertaste.
Gentle aftertaste.
#Nihon-shu
☀️
I went to the Sake Prefecture Yamagata Fair🤗.
Next stop is Toko.
This place also serves as Masamune Research. In the past they had a brand called "Toko Masamune". We haven't seen it in recent years, so we came here to ask the brewery staff 😆.
Hunter: "Did you make Toko Masamune in the past?"
The brewery owner said, "Oh, you know it well. ❗️ but it is no longer sold. Originally it was Toko and for a while they also produced Toko Masamune 😄".
Yes, it was sold out.
So we will have Toko 😋.
The main flavors are umami and astringency, with little sweetness.
It has a refreshing taste.
I also had a bottle of Retsu with it, so I'll just take a picture....
I see that it is a beautiful sake 🧐.
Alcohol content: 15
Dewa Tsanzan
Rice polishing ratio: 50
At a sake meeting in Tokyo.
Left torsion is apparently a slang term from the Edo period to describe a sake drinker.
The person who brought this was right-handed.
The aroma is indeed like tropical fruit.
In the mouth, it is smooth like water. The taste was fruity, with a noticeable sweetness and acidity.
It was a delicious sake.