a hundred trials and a thousand changes
And the taste is light.
One hundred trials, one thousand reforms.
One hundred trials and a thousand changes" are words left by Senzaburo Miura
Senzaburo Miura left these words.
Refreshing crispness
Tomikyucho in summer
It expresses the refreshing crispness of cotton or linen that feels cool when it touches the skin in summer. The sharp sharpness has been brought out with a low level of umami. It also has a soft and delicate flavor that is typical of Tomikyucho and complements any dish. Serve with chilled yakko or somen noodles with plenty of myoga, shiso, and other condiments, or any other refreshing summer dish!
Starting with the 2021BY, we have used rice polished to its original form (shingin) as part of the raw material rice, aiming for an even more refreshing and crisp taste. We hope you will enjoy the upgraded dry Junmai Summer.
Is it dry? I can't always tell.
I do know that it tastes good😊.
Yum!
This is Mr. Imada's sake.
He also incorporates white koji and lactic acid bacteria in an attempt to create a new sake that is not overpowered by strong, pungent food.
Golden color when poured into a glass!
Expectations are high!
The aroma is not so strong, but there is a mineral aroma.
In the mouth, there is a strong citrus acidity and a hint of sweetness, but it is refreshing and does not linger.
I have never had a sake like this before.
The aroma is like sake, but the taste is like white wine.
It's like a German wine (I know I sound like a know-it-all, but I just wanted to say it 😁).
Naturally, it's delicious!
The website says to try it with Bean Curd, so let's try it next time!
The last of the day.
Yamada Nishiki is used.
Lightly cloudy.
Gently sweet.
The middle part of the bottle is smooth and smooth, with a spicy and umami aftertaste.
dry sake
Dry but with a little yogurt. Sourness too. Only the yogurt is disappointing. If not for that, it would be delicious. Lemon. 83 points.
Sweetness: 2.6
Acidity: 3.4
Dryness:3.2
Hinted aroma: 2.6
Sake drunk at a Southeast Asian restaurant that opened in July near the front of Aoyama Gakuin University in Shibuya.
White Koji Shell Lovers. Fire-brewed
I guess it goes well with shellfish dishes. Or rather, it is like wine. It's a sake that goes perfectly with meals with strong aromas of oil and herbs.
Rice used
Yatancho, others (70% Yatancho used)
Rice polishing ratio 70%.
Sake alcohol content 13%.
@Night Market
The entry is spicy and sour, and the rest is soft and smooth. It is not too sweet, but has an astringency that is typical of Hachikanso, and is crisp and sharp. Hattanso. Avoid cheese and
Slightly carbonated. Dry entry, low acidity. Sweetness and bitterness. You will never get tired of drinking it. The taste is different from that of sparkling wine, as it has a strong rice flavor. Yamada Nishiki. Caprese and
