Ingredient rice: Shiga Ginbukietsu
Sake meter degree +3, Acidity 2.3, Yeast No. 14
I have been interested in this sake for a long time. I bought it today. After letting it sit for a few days, I opened the bottle.
The first sip was full of umami. I see, I see. This is the reason why it is the liquor store's top recommendation. I was convinced.
I am thankful that I can buy this for 1,400 yen. It has an alcoholic taste, but it is not unpleasant at all. It even feels pleasant.
The taste is better in the aftertaste than in the beginning. I hope it will be reopened. I will buy it again. I think this is a great drink to start drinking at 10pm when you come home after a hard day's work.
Not only did Ippaku compare three different kinds of drinks at the corner bar.
Ippaku -> totally my favorite ❤️ It has a fresh feeling. It has a wonderful lingering taste. Best as a food sake. The yeast is 14 yeast.
Daijirou→Nama yeast, short rod, Watabune No. 2. This one is also my complete favorite ❤️ yeast comes with the brewery. I think Ojiro is more complex 😏.
Gonin Musume→Terada Honke is very particular about their sake making. I don't know the rice, but it is 70% polished rice. A heavy nigori sake. This is not the real Terada Honke's sake 😏.
It is like a white malted rice sake, but also shochu-like.
It has a strong acidity and a sharp taste. Because it has been aged, it has an old sake feel and a sweet taste.
Kyoto Sake Drop Kick❺
It has a fruity and strong sake taste with a raw sake feel. Recommended for those who like traditional sake ✨.
Went well with gently seasoned obanzai 😊.
We had an after-party at Kyoto Meishukan Takimoto for the Kansai Off-line Meeting.
I was not sure about the purchase and decided to ask bouken about the delicious ❓ and I was allowed to ask questions. Thank you very much 😊.
100% Ginbuki from Shiga Prefecture
When the bottle is opened, it smells like melon or lychee.
It is a rich drinker, but the sweetness and acidity spread to the palate.
As it nears room temperature, it tastes a little bitter, but it enhances the flavor of the tempura to which it is paired.
On the second day, the taste became fuller, sweeter, and more astringent, but it was well-balanced and delicious.
Good evening, Rafa papa😄.
I was able to make a safe decision with just one word. It's so exciting to drink sake for the first time 😆 I want to go back to Takimoto's. I want to go to Takimoto's again, but I'm afraid I'll get lost 🤣.
Hi Lutemi, ☀️
I see that you have opened the bottle 😊👍I have not had a bottle of Ippaku since about 15 years ago 💦I feel it has become more delicious after reading your review and I want to drink it after a long time!
Good evening, Pon 😃.
15 years ago you were an adult 😜.
I like it as a food wine, the acidity washes away the greasiness without interfering with the food 😁.
Nakazawa Sake Brewery Co.
Gokasho Obata-cho, Higashiomi-shi, Shiga
Rice : Ginbukiyo (100% Shiga rice)
Alcohol content: 16% alcohol by volume
Rice polishing ratio: 60
Sake meter : +3
Acidity : 2.3
Yeast: Association No. 14
Type : Somewhat dry
Junmai Nama-shu made with rice suitable for sake brewing from Shiga Prefecture and Ginbuki Yuki (environmentally friendly agricultural product).
It is "light nigori" with just a little bit of ori.
A good, friendly junmai sake with good flavor and sharpness.
