Slightly sparkling Junmai Ginjo Nama
Gold medal at the 2024 Delicious Sake in a Wineglass Awards
...and light nigori (low alcohol 12%)
I was attracted by many words and bought it.
After drinking it, I was convinced!
Pleasant shuwa shuwa!
Lightly cloudy with a gentle taste
It has bitterness, acidity, and sweetness.
A grapefruit with no peculiarities
It was clean and sweet in the mouth immediately, with a delicious and bitter aftertaste.
The balance of flavors was to my liking and I thought it was very tasty.
This sake is made from "Strong" rice produced in Tottori Prefecture.
This is the first time I have had this sake, and it seems that only breweries in Tottori Prefecture can use it.
It has a ginjo aroma and is sweet and fruity on the palate.
It is sweet and fruity on the palate with a full-bodied, astringent flavor that does not linger.
The accompaniment was a seafood bowl with hamachi (yellowtail), sea robin, and sweet shrimp, all of which were obtained in the San'in region.
The shells of the amaebi were used as dashi (soup stock) and made into miso soup.
I enjoyed the destination, enjoyed buying sake and fish at the store, and enjoyed eating and drinking it when I returned home three times👍.
Good morning, soumacho 😃.
Tottori sake strong! I thought it would be a heavy type when I heard it, but this one is fruity as you said 🤗It's also good with San'in snacks 👍.
Good morning, Jay & Nobby😄.
Thanks for your comment 🙇.
There was a gap between the sake rice, the name and the taste, lol.
I can't help my curiosity when you use sake rice that I'm not familiar with 🍶.
Good morning, soumacho!
I have never had a chance to encounter sake from Tottori Prefecture, but I didn't know that strong sake rice is such a precious rice 😲.
Sweet and fruity is right in the middle of my tastes, so I would love to meet you 😊.
Hi ma-ki-.
Thank you for your comment.
It is said that it was originally a native variety of Tottori, and that it was revived after its cultivation had ceased.
It is a very good sake, and as the bottle is opened and the days go by, it becomes richer.
From the Chiyomusubi Sample Comparison Set
Junmai Strong 60
Comparison of Strong 50 and 60
Personally, I prefer 60.
but my wife prefers 50.
My taste was divided.
By the way, we had
We had a bottle of Chiyomusubi Yakiaji (Junmai Ginjo Strong 50).
The chewiness is the best.
I put it in the toaster and the texture became normal, but the flavor was great.
Anyway, it was delicious.
From the official website
This junmai-shu is made from 60% "strong" rice, which is indigenous to Tottori Prefecture and suitable for sake brewing. It is aged at a low temperature to bring out the characteristics of the strong rice.
Please enjoy its deep flavor and characteristic acidity.
Japanese>English
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