I drank it at the same time as Toyo Bijin Tenjyo Chizui, and while it has a similar fruity and clear mouthfeel, it has a complex aftertaste that can only come from the sake brewing process. It was my favorite.
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Rice: Koji rice: Yamadanishiki 20% Kake rice: Gohyakumangoku 80
Kake rice: Gohyakumangoku 80
Polishing ratio: 60
Sake meter: +10
Acidity: 1.4
The best point is when the temperature drops a little from hot to warm!
✩4.0
Smooth waterfall
Sweet aroma, smooth attack. Full-bodied dry taste. Goes in smoothly and has a light aftertaste.
It is cold, so I will enjoy it with stewed vegetables 🤣.
This luxurious kijo-zake was made by slowly aging it at a low temperature using "Takishibo Junmai Daiginjo Takumi 35" instead of brewing water.
I found it to be well-balanced, with just the right amount of sake-like character and sweetness of kijo-zake.
I enjoyed it cold, but I was also curious to try it lukewarm.
The 150ml bottle is good for drinking and the stylish bottle makes it a good souvenir.
This is the first time I've had this, but it's peculiar and not very good... Maybe this is the first time I've had this impression of unfiltered raw sake. I wonder if people who like it will like the taste.
I've been drinking a lot of fruity sake cold lately, but sometimes I like a heated sake that gives me a big kick!
You can really taste the flavor of the rice, and it's calming.
Japanese>English
2
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