R4BY: When cold, this sake has a clear, good umami flavor with little maturity and no sense of "namaisho" (traditional sake), making it an easy-drinking umakuchi sake. As the temperature rises, the acidity of the sake comes out.
USJ is such a fun place. My brother's family was going to visit USJ in this hot weather, so he stayed at our house. My brother and his wife, who were able to make it, sent us a lot of sake for my brother's arrival. I really appreciate it.
My brother and I had sukiyaki together. In response to a request to drink Kansai sake, we had a Matsu-no-Masa Junmai Ginjo, a favorite of ours. While Sancho and Namaho sake are punchy and full of rice flavor, Junmai Ginjo is a light and balanced sake that can be drunk indefinitely. Even my brother, who is a sake drinker, will be satisfied with this ginjo-shu, which is as good as a strong-flavored sukiyaki.
He drank quite a lot of sake, complaining that it had no special characteristics.
It's like a noble wine 🤔.
Slight yellowish color and sweetness like licking honey 😌.
My first sake 🍶 and the bottle itself is only 300ml
The bottle itself is 300ml which is a great size to try.
If you like kijoshu, I think this would be good for you!
I would recommend it as a stand-alone or after-dinner dessert sake rather than as a mealtime sake.
It was extremely good 👍👍👍👍.
It flows smoothly and refreshingly with a soft fruity aroma.
The taste is gentle and clean, with the umami of rice gradually coming through.
It is very easy to drink, and before you know it, you will be drinking it again and again.
Alcohol content: 16%.
Aizan
Rice polishing ratio: 50
At a corner bar of Hasegawa Sake Shop in Tokyo Station.
We drank three kinds of sake that day, but this was the last.
It has a rich aroma of peach and melon.
The taste is very fruity, with a predominant acidity.
The three glasses I drank that day were all winners.