Purchased at a liquor store near Koga Station
I asked what kind of sake goes well with sashimi and this is what was recommended
Made with Koshihikari rice
The label is stylish!
(Just after opening the bottle)
Drink it cold
Very slight yellow color
Contains many very fine bubbles
Refreshing aroma with a light image.
Strong juiciness and acidity in the mouth.
A firm richness spreads in the mouth.
Medium lingering finish
Weak sweetness remains in the aftertaste.
When warmed, the sharpness of the flavor increases, and it is better served cold.
Goes well with salted octopus and Matsumae pickles.
Very tasty.
Warm to lukewarm
Smells like alcohol.
The sweetness is more pronounced than when served cold.
A strong dryness soon appears.
The aftertaste is very refreshing.
Heat sake to hot.
Smell of alcohol is weaker than when lukewarm.
Not so good as it tastes very light.
When cooled, it tastes dry and has little sweetness.
When heated, it does not go well with snacks that go well with cold sake.
Purchased at a sake shop.
I bought it at Asano Sake Shop in Kyoto when I went back to Osaka in March, and now I finally drink it...
I finally got around to drinking it... Cold sake.
Ripe banana-like aroma.
The taste is very complex and peculiar. The astringency, acidity, and sweetness change as it goes down the throat.
For advanced sake drinkers.
The first sake of the Nihonbashi Sake Tasting Walk revival. It was quite sweet...but the flavor was as good as the sweetness. A mysterious sake. It is truly a mythical sake.
He brought me this one, saying it's a little unique.
I'm interested!
The manager poured a little bit into the cup, but I said I would drink some more and poured some more myself!
It was sweet and sour like nothing I've ever experienced before!
This sake is typical of Shirakikyu in Kyoto!
But I decided not to have another glass!
We still have a long way to go!
I wanted to eat liver today!
So I had leek liver with white liver!
extensive knowledge
Rice: All "Koshihikari" (produced in Tango)
Alcoholic strength: 14 degrees
Specification: Unfiltered unpasteurized sake
Rice polishing ratio: 60
Sake degree: -35
Acidity 3.5
Amino acidity
Yeast: Kyoto yeast "Kyo-no-Hana", "Kyo-no-Saki", "Kyo-no-Ko", "Kyo-no-Koi
.
Brilliant, unfiltered, unpasteurized sake!
It's been a while since I've had it, but it's really, really good.
It has a slightly sour taste with a fruity aftertaste. The aftertaste is refreshing, just like apple juice🍏!
You can drink it so easily that it is dangerous to drink too much.
酒造りに使う米を食用米に限定して美酒造りに挑んでいる蔵元杜氏がいます。京都府京丹後市にある白杉酒造の代表取締役SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
白杉酒造株式会社（京都府京丹後市）は、食用米「にじのきらめき」と酵母7種類で醸した日本酒「NIJIIRO（にじSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
