Mellow sake. It is gassy and acidic, but also gorgeous and full-bodied later on...delicious!
The "Sasanishiki" used for the silver rice has been used as food rice in sushi restaurants for a long time. According to the sake brewer's website, they are the only brewery in Japan that does not use sake rice.
I had it with sashimi medallions, and it was indeed the perfect sake to complement the sashimi!
This sake is said to be made without using sake rice, but only rice for eating.
It is made from 100% Tango-produced Sasanishiki rice, polished to 60%, and is this year's freshly squeezed, unpasteurized sake.
The taste is fresh, banana-like, and lush.
The taste is fresh, banana-like, and lush, with a slightly dry mouthfeel that also has a gassy, petit flavor.
Tonight's entrée was Japanese food, including assorted sashimi, which went perfectly with this sake and was delicious.
Unfiltered, unfiltered nama sake, Sasanishiki, 60%, 16-17%, grape-like aroma, tangy on the palate, juicy like an unfiltered nama sake, but sharp on the palate. The aroma is like grapes, the mouthfeel is tangy, and the taste is sharp, although it has a juicy flavor like unfiltered nama sake.
The sake rice is rice rice Sasanishiki. It was recommended to me by the owner of the sake shop I usually go to. It is tangy and spicy at first, and then a mildly sweet taste spreads in the mouth. It was delicious. 1,650 yen.
Extremely personal taste: ⭐️⭐️⭐️3/5
It's a good sake, full and classic 😊.
Anyway, I was curious about this sake because it was made from the edible rice Sasanishiki.
When I was a child growing up in Akita, there was no "Akita Komachi" and the best rice was Sasanishiki. I don't think it is sold much in supermarkets now, but I was happy when I could eat Sasanishiki as a child, so I remember the nostalgia when I hear the name 🥹.
The sake is a little cloudy, though it may vary from one individual to another.
The aroma is surprisingly fruity and gorgeous.
The mouthfeel is slightly slightly carbonated, with a classic, robust rice flavor and sharp, bitter acidity👍.
The bitter sharpness and dryness makes it easy to go on to the next cup 👌.
The crisp and light feeling of cooked Sasanishiki may be the reason for the sharpness.
It's been a long time since I've had a good old-fashioned Sasanishiki 🥹.
(Rice: Sasanishiki from Kyotango, Polishing ratio: 60%, Alcohol percentage: 16.2%)
This time it's Ginshari.
Not the M1 Champion.
Shirasugi Brewery brews sake using only edible rice, and I will never forget the shock I felt the first time I drank their Ginshari.
The Ginshari is a staple of Shirakisugi,
It is made entirely from Sasanishiki rice.
When the bottle is opened, there is a nice "sipon" sound.
The color is slightly creamy.
The aroma is like white wine.
It has a mild mouthfeel, and even though it is fire-aged, you can feel a slight bubbly sensation.
The taste is rather thick, with a bright sweet and sour taste reminiscent of dried fruit passing through the nose, and the umami of rice is gently felt afterward. It finishes quite dry with acidity and bitterness.
Shirasugi's sake is characterized by its sweet and sour taste,
That is what makes it so irresistible!
It has been a long time since I returned to Ginshari.
I want to chew the happiness of tasting rice ^ ^.
Thanks for the offline meeting, Peco 🙏 It was fun 😆.
I've never had sake here and now that I know it's only edible rice, I'm suddenly very interested 😳‼️ delicious sake with edible rice sounds like a cosy place 😊.
Good evening, Pon. Thank you very much for the meeting! Thank you for the off-line meeting 😆 Shirokikyu is just restocked at Asano's Kyoto store & they are having a paid tasting, so please come 💕I want to look in the store when I have a chance!
Hi Hirupeko, good evening 😃.
I can't forget the impact of the Ginshari-san ‼️ which is a sake made only from edible rice🍶😳I like sweet and sour taste so I'm interested in Shirasugi-san's sake 🤩.
The happiness of tasting rice☺️ is truly silver lining!
Good evening, Jay & Nobby. You may not find Shirasugi sake outside of Kansai. It is made with a sweet and sour taste in mind, based on the concept of removing the notion of rice as an edible food, so please try it if you come across it.
Cold Sake ★★★
The mouthfeel is gaseous and acidic, followed by a bitter taste in the mouth. There is a hint of sweetness, but the overall impression is refreshing and sharp. As it approaches room temperature, you can taste the umami flavor. It also has a taste typical of sake.
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
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
