Sake with a moderate spiciness lingering after the sweetness of sake. Even those who like dry sake can enjoy drinking it. Since it is a pure sake, it is 18 degrees Celsius, so be careful not to drink too much!
A local brand of Nishinomoto. The rice used is Miyamanishiki.
The aroma is of slightly peculiar, dead rice flavor. Sweetness of cooked white rice.
In the mouth, it has a full flavor of rice with a sense of maturity and alcohol. It has a classical impression, yet it is soft and has the freshness of a pure sake.
After swallowing, it has a good sharpness and a dry aftertaste.
When the temperature is raised, powerful umami and sweetness can be felt.
The phrase "Sake is Shinshu" is so apt!
It has a deep flavor and gives the impression of being a Japanese sake.
Delicious!
At soba noodles restaurant near Zenkoji Temple.
The zaru is good after drinking with miso burdock.
Sake brewery Yoshinoya near Zenkoji Temple
It seems that Ginjo and above become Nishinomoto.
The sales clerk at the brewery said that Unzan is a sake of the Showa era
Nishinomon is a sake of the Heisei era.
I wonder where the sake of 2025 went...
The Unzan Green Label I received was a delicious sake that was rich and deep and warmed well.
Satisfied with both sake and soba
Nishinomon Unzan Shiboritate
Fruity and gentle aroma reminiscent of Muscat
The beautiful sweetness and umami spread in the mouth with almost no cloying taste.
The freshly squeezed gas is also a nice touch.
The flavor is robust, but has a nice sharpness that keeps you from getting tired of drinking it.
Richness, beautiful sweetness and umami, cleanness and crispness
This was the sake that made me feel this clearly 🍶.
♡♡
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
Alcohol content: 17 degrees Celsius
Sake from Nagano. I bought it to heat up. I had a glass with a stray bonito sashimi and raw oysters. It's good at room temperature, but it tastes better when heated. Great!
Sake from Nagano is usually hard to come by.
Today, I dropped by Kyoto Daimaru, and I got a bottle of this brewery's unpasteurized sake at an event!
I had a chance to taste it and I️ was impressed by the way the aftertaste went down, even though it had quite a punch.
It's 17°, so it's best to have it chilled and on the rocks.
18% alcohol by volume.
A glass at room temperature. The first thing you notice is the smell and taste of alcohol, which is a result of the high alcohol content. There is a feeling of being caught. At the end, there is a spicy taste. Bitterness is also there.
