When I took a sip, the tangy sensation reminded me a little of Kamerei Hitogokochi Junmai Ginjo from Ueda.
The rice polishing ratio is 70%, so it has a nice aroma and the flavor of rice can be felt, but because it is dry, the flavor disappears quickly and refreshingly. A dangerous sake to drink too much of!
Rice polishing ratio: 70%.
Alcohol content: 17%.
Sake degree: +4
Acidity: 1.5
Amino acidity: 1.2
You may be wondering why Lake Biwa is the name of this sake brewery, even though it is located in Saitama Prefecture,
The founder, Zenjiro Asahara, was born on the shores of Lake Biwa, and at the age of nine, he went to work for a sake brewery in Ome, Tokyo, and at the age of twenty-nine, in 1877, he started business in his current location, Mt.
I read in the newspaper the other day that many sake breweries in Saitama Prefecture were started by a toji from Omi.
At first, it tastes like a rich cheese
Taste
Then slightly easier to drink
Like champagne.
I hope I will be able to find it again
Hope to see it again!
Good evening, Toshichan 🌙
I've liked this brewery for a while now and I'm interested in this sake ♡.
I have a feeling it's going to be a breakthrough 🤔
Jurian, hello.
Hello, Asahara Shuzo.
You brew really good sake.
I once attended a sake brewery opening.
I remember how much fun it was!
Let's continue to support them!
It is dry, refreshing, and easy to drink. Compared to Kagamiyama and Shinkame, which I drank at the same time, this sake was very smooth and easy to drink.3
Am I allowed to write here that it is a cup sake?
It has a full-flavored sake-like taste and a mild aroma, so I guess it is suitable for a medium-brewed sake. It has a scale on it, so I'll use it for my evening drinks from now on. Make sure to measure it properly to prevent overdrinking 😜.