Kyoto Station Sake 🍶.
Fruity, sweetness spreads in the mouth when you take a sip, but the aftertaste is refreshing! Easy to drink 😋.
Sweetness: Slightly dry
Rice：Sasanishiki produced in Tango
Rice polishing ratio: 60
Alcohol percentage: 16.2
Sake meter degree: +5.0
Acidity: 1.8
Marubee, is it Sasanishiki?
I imagine the image of rice is light and sweet. I imagine it to be light and sweet, but it is blue tea, isn't it?
Recently, the number of rice brands has increased ^_^.
There is no picture of the front ↓.
Kyoto's Ginshari. I found it by chance at a souvenir store in Kyoto station. It's a top-shelf version of Kaze no Mori for me, with a sweet-sweet taste that starts out as a shwashuwa and finishes with just the right amount of sake. The fact that it doesn't deteriorate that much even after a few days is also appealing. It's one of the four heavenly kings of cosmetics. 4.4
Sake from Kyotango City, Kyoto Prefecture.
It has been a long time since Shirasugi Sake Brewery
They use all Sasanishiki which can be eaten as rice!
As the back of the bottle says
Sharp and dry mouthfeel
Mild sweetness afterwards
delicious!
goes well with snacks
#Naohana Nishin
#Sake
#Shirasugi Shuzo
#Special Junmai
#Unfiltered unpasteurized sake
#Ginshari
#Drink taglam
#Drinkstagram
#GinShari
#TokubetsuJunmai
#ShirasugiShuzo
#Nihonshu
#StayHome
#Enjoy the changes
Sasanishiki rice, known as "Ginshari," has long been used as rice for sushi restaurants because it is less sticky and tastes good even when cold. This sake was created with the desire to make the best food sake that would complement the food just like sushi rice. It is characterized by its sharp, dry mouthfeel and mild flavor." From the website of Jizake no Yasui
I had it at my usual bar with a whale's deer.
This sake is made from Sasanishiki, not sake rice.
Juicy! And mild! This understated assertion was just right for the fatty whale meat! It brought out the sweetness in the meat to its fullest!
Thanks Master!
I bought it because of the naming.
Sake made from the edible Sasanishiki, you want to drink it, don't you?
I poured it out and smelled the aroma... fruit!
I let my child smell it... green apple! He said. That's right.
When I drank it with the image of its aroma... it was dry, tangy, and throat-curling, which defied my imagination.
It was different from what I usually drink, but I enjoyed it.
The moment you drink it, you will feel a swoosh, and then you'll know it's alcohol! It is a bit like a "I'm so happy to see you again! A little sweetness. But it is easy to drink.
We had it with sashimi.
It was recommended to me at an izakaya (Japanese pub) in Kyoto, and I bought it because I wanted to drink it at home. This brewery is known for brewing all of its sake with edible rice. Ginshari is brewed with Sasanishiki. It's very refreshing, slightly acidic, and slightly fizzy. I drank it with hot pot, and it really complimented the rich food.
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
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
