I bought this sake at Kinryo no Sato on the approach to Kompira-san when I visited there this month.
I couldn't help but reach for it when I saw on the label that it was only available in Kinryo no Sato 😅.
Polishing ratio 58
Alcohol content is between 15 and 16 degrees Celsius.
The aroma is slightly floral, and the rice flavor has a muscat-like sweetness with a slight bitterness and a nice lingering aftertaste.
Sweet, delicious, fresh and delicious 😊.
I had a mellow junmai on my trip, but the fact that the tastes are so different is the interesting thing about sake😇.
No schwarziness
To be enjoyed in comparison with tasyu (rice wine)
Mild fruity sweetness without acidity.
Slight bitterness, but it is so slight that it is almost imperceptible.
Mellow, strong umami and sweetness
Easy to drink
My favorite strain
Since I fell in love with Raifuku, I've been curious about sake with unique yeast. This time it's olive yeast, and since it's a Kagawa Prefecture brewery, I'm guessing Shodoshima.
The introduction of the sake on the back label is also attractive.
I got home and opened the bottle. The first sip has a soft ginjo aroma with a touch of sweetness. The sweetness is a different sensation than usual in the lower part of the bottle. Whether it is muscat or not, as usual, I cannot tell.
It was a pleasure to drink and I was not able to finish it. It was super-umami.
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.
