Tonoike Shuzoten, Tsanbana Dry Junmai
Tochigi-no-Hoshi from Tochigi Prefecture, Polishing ratio 65
Hmm? Not "Tochigi no Hoshi" which is also used for food sake brewing?
Either one is fine.
Summer or not, it's still heated sake.
Tonoike Shuzo Brewery, Tsanbana, Ginjo-shu
Gohyakumangoku produced in Tochigi prefecture, Polishing ratio 55
The glass was empty before I could write the review (sweat).
Yeah, well, anyway, well, you know, it was delicious!
Junmai Ginjo🍶.
A gift from a colleague 🙏 He said he likes this brewery and visits several times a year.
It is pleasantly sweet and sour. A little bit of a schwarziness. Dry aftertaste. On the rocks 🧊 increases the spiciness, but it is easy to drink. Has a heavy back. Heating up ♨️ increases both sweetness and spiciness. Good for simmered flounder. My wife says it doesn't feel sweet on the tongue, but sweet on the upper jaw 😅 nice acidity is pleasant. It is also good with Shiho bamboo from Kochi 🎋 which is rare in autumn 👍Thanks for the treat 🙏.
A gift from a colleague @ home drinking 20241119
Tonoike Shuzo Brewery
Tsanbana Junmai Daiginjo Yumesasara
This brewery is located in Mashiko Town, Tochigi Prefecture.
The rice is polished to 45% Yumesasara grown in Tochigi Prefecture.
Fresh and fruity aroma, soft and full rice flavor, and a hint of acidity.
full-bodied rice flavor, and a hint of acidity.
and a subtle acidity.
and a gentle aftertaste.
#Nihon-shu
It has an apple-like flavor and softness!
The sweetness and acidity are just right, and it is easy to drink, with no unpleasant tang!
It conveys the sweetness of rice while expressing sake-like characteristics, which is good!
