Sweet and sour, delicious cold, room temperature 221110
Three types of koji (white, black, and yellow) are used
Tastes like wine
The label is also somewhat stylish
SHIRAKIKU KARAKUNAI NO SHIRAKIKU Junmai Unfiltered Unrefined Unblended Sake 1,800ml
Rice: 100% Koshihikari produced entirely in Tango
Rice polishing ratio: 60
Alcohol content: 15%.
It arrived in the October hanpukai.
I think this is the first time I have had a bottle of Hakusugi since the Ginshari I had at Yamanoha.
Before opening the bottle, my hand slipped and I dropped it on the floor, but I opened it without difficulty.
What a beautiful taste! It's amazing how Koshihikari can be transformed into such a delicious sake. ‼️
By the way, the hanpukai ended this month.
I'm thinking of continuing it next month 😃.
⭐️⭐️⭐️⭐️
Shusendo Horiichi 720/
Junmai hiyaoroshi 15 deg.
Tango Koshihikari ? % 2024.09
Sake degree: -10 Acidity: 2.2
Yellow malted rice brewing
It is a refreshing sake. It's like a refreshing sake.
It tasted best cold. ☺️ It seemed like all the goodness was drowned out when it got to room temperature.
Haruyo rice produced in Tango, Kyoto yeast Kyo-no-Hana and Kyo-no-Saki are used.
The characteristic 4MMP smell of Shunyo is very strong.
The aroma is often described as muscat or lychee-like, but it is quite disconcerting, perhaps because it is too strong or not sweet enough.
The taste has a momentary sweetness from the alcohol, but overall it is quite dry and sharp.
And the aroma of 4MMP has softened comparatively, so I can say it's fruity.
Personally, I would classify it as fruity and dry.
It has a special aroma that may not be to everyone's taste, but once you get used to it, I think it's a fairly tasty sake.
I recommend using a sake cup with a wide mouth like an inokuchi or a flat sake cup instead of a wine glass.
Last drink comparison
We have had Kinshari several times in the past, but the manager says
I think this silver rice is better suited for sushi!
The chef made us a roll of wasabi greens!
It was so delicious that it hit my nose!
The silver rice is the best to go with this and Toro Taku!
It's a little spicy sake 🍶!
Thanks for the melon for dessert!
extensive knowledge
Rice：Sasanishiki produced in Tango
Polishing ratio: 60
Alcohol content: 16-17%.
Sake degree: +5.0
Acidity: 1.8
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
