Aroma is low, sweetness and spiciness are a bit on the sweet side, but not too much.
It has a clear and clean taste, with no bitterness. The acidity is also moderate...
What is this?
There are no peculiarities like peculiarities, and it seems to be accepted by everyone as the royal road of Junmai Ginjo.
I'll have a bottle next time.
The fourth drink of Noge alone.
The name of the yeast is S.tokyo!
It's the only Kanagawa sake in this store!
Rich sweetness, like a noble sake😳.
A little bit peculiar, but not perverse.
It's like a dessert sake that you drink with a sip and sip!
I personally love it😍.
Sake with a good balance of rice flavor and acidity. Koji rice is Yamadanishiki produced in Okayama Prefecture (Polishing ratio 50%) and Kake rice is Miyamanishiki produced in Nagano Prefecture (Polishing ratio 55%). The alcohol content is between 15 and 16 degrees Celsius. Serve with one-pot dish of Japanese parsley and duck.
Deliciously clean and dry
I had it cold.
It is rich and goes well with hot oden!
Pour the sake and oden soup into a sake cup and serve with soup stock.
I think it's a waste, but it's also delicious! It warms you up!
Starts at 13°c.
Slightly grape-like aroma.
Somewhat rough texture on the tongue.
Grape-like sweetness spreads, followed by spiciness.
Sweet? Dry?
Well, maybe sweet.
The first time I drank was during the Corona disaster,
I was alone in a hotel room on a night of quiet isolation.
The moment I saw this label, memories of that time came flooding back.
The yeast strain "S.tokyo NRIC 0024" from Tokyo University of Agriculture is used.
Fruity and gorgeous ginjo aroma. Elegant fruity aroma of white peach and muscat, with a slightly pear-like aroma derived from S.tokyo yeast, light and delicious🤤.
This is a reminder of the summer brewery tour: ✍️
In the middle of the comparison (I did all of them lol)
Matsu Midori Tokubetsu Junmai Sake Hi-ire R6BY
It was a challenge for me as a dry sake drinker.
I like to drink anything when I travel, lol.
The 11th generation brewer, Mr. Ryo Kagiwada, is always trying to improve the balance of "sweetness" and "acidity" in his sake making process every year.
The sweetness comes from the sourness at first.
The sweetness comes from the sourness at first, and there is a bit of bitterness on the throat (from my memory).
I still need more time to understand the unique flavor of fire-roasted sake 😅.
It will take me a while to understand the unique flavor of fire-roasting 😅.
S.tokyo, which we drank together, was like a white wine 🍷.
It was just like a white wine.
I often make sake lees soup.
I was so happy to see sakekasu on sale!
I made sure to buy some ❤️❤️
The sake lees soup made with pine green was great 😋!
Well, here's my summer memorandum of sake brewery tours.
I'm finally going to aggrevate it: ✍️
The main one was a hot spring trip to Lake Tanzawa ♨️
I went to the sake brewery stamp rally in a timely manner.
I went there 🍶🍶🍶🍶.
First stop was Nakazawa Sake Brewery 👣👣.
We compared and compared and we liked
I drank "Matsu Midori Special Honjozo" at the ryokan.
We also drank it at the ryokan (Japanese inn).
You can see the picture at ☺️
At Nakazawa Sake Brewery, we compared different types of sake.
I had the impression that most of the s.tokyo and hi-ire sake were sweeter than the others.
I had the impression that there were many sweeter ones such as s.tokyo and hi-ire,
but the special honjozo is a light and dry sake that goes down your throat like water!
I was under the impression that the special honjozo was light and dry with a smooth, watery taste! I bought a 720ml bottle!
I bought a 720ml bottle.
