The second one is Kinryo.
When we visited Kompira in the morning, we also toured Kinryo no Sato, which is located on the approach to the temple 🍶.
I bought a different spec for home drinking at the direct sale 😄.
Polishing ratio 70%.
Alcohol content is between 15 and 16 degrees Celsius
100% Sanuki Oceto
The owner of a sake shop in Takamatsu City, where we stopped for lunch, told us that Ooseto is edible rice, not sake rice, grown only in Kagawa Prefecture, but it is used only for sake.
Mild fluffy rice aroma.
Slightly dry and thick sake with a graininess and umami taste with a full body as the name suggests 🍶.
We served it with radish salad and French fries.
The acidity of the daikon salad dressing and the plum crystals, which were also combined with Kawatsuru, were a good match with the acidic entrée👍.
Hi Jay & Nobby 😃.
Thank you 🙇.
We have circled Shikoku just 10 years ago and it is a very nice place 😊.
We look forward to hearing about your trip when you visit ✨.
Kinryo Tsukihaku Ginjo" which you have probably had before 😊.
The aroma is not too strong, very calm and mild ginjo aroma 🤤.
When you drink it, it has a good balance of clear, glossy sweetness and a mild acidity that complements it ✨️
The sweetness is mild, but the sharpness gives it a clean dry aftertaste.
There is no alcohol taste or unpleasantness, and overall, it is very easy to drink.
It's a blistering October and I'm not sure I'll be able to keep track in time at all 😩.
Anyway, here are some local drinks that I drank at an event that was held on a sake day last month.
First of all, I chose "Kinryo" (second fermentation in bottle) Junmai Ginjyo (pure rice ginjo) for the toast.
The fine bubbles were like champagne, but with the transparency typical of sake.
The aroma has a fresh ginjo aroma with a hint of green apple. The aroma is very elegant and not too strong.
As expected, it has a delicate and gentle chirichiri gasiness!
Fresh slight bubbles are enjoyable 😆.
The light sweetness and tight acidity are a perfect match.
It was the right choice as a sake to start with 😊.
Jinling the other day.
PUR means "pure" in French. It is said to be a sake with an aroma reminiscent of young apples, harmonized with the refreshing acidity and sweetness of citric acid derived from white malted rice. Exactly. Green apple flavor. A well integrated taste with no strange peculiarities.
The sake rice, Oceto, is a variety often used in Kagawa. It has been used in Kagawa since 1980, so it must have been of the Matsuzaka generation. The resulting sake is described as having a mellow aroma and a clean, crisp taste.
Sanuki tasted sake from Kotohira.
I purchased it at a direct sales outlet on the approach to Kompira-san.
It has a mellow and harmonious flavor that spreads quickly, but the aftertaste is refreshing.
It was a truly delicious sake that was perfect for the cool autumn weather.
This is a limited edition sake made with locally grown rice called "Akigeshiki". Akigeshiki itself seems to be a Kumamoto-born rice variety.
Chilled.
Plenty of ginjo aroma. It has a very rich taste with a combination of mild sweetness, gradual acidity, and umami with a sense of body. It does not leave a lingering aftertaste.
A local brand in Kagawa.
I think the percentage of izakaya (Japanese style pubs) in Kagawa that carry this brand is high.
I felt the strength of this light, dry sake was as strong as the curry udon noodles at the end of the meal.
First of the day! Listed on immediately.
Alcohol 15.Sake degree -2.5, Acidity 1.6, Amino acidity 1.5
It ages well and has a strong rice flavor. My impression is that it is a mellow sake like Kenryo with a little bit of umami added to give it a refreshing taste.
Warmed sake is a must!
100 points