Smooth mouthfeel, light rice aroma and a slight fruity taste.
Slight acidity and lingering rice aroma.
It goes well with beef halami, as you can feel the umami more intensely.
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Kita no Nishiki Kinenkan 30th Anniversary Label
I received this as a gift from a person at work who is from Hokkaido😊.
Thanks 🙏.
The logo on the box is cute while also having a retro feel!
The taste is delicious, with just the right amount of sharpness, sweetness and sourness 🌸.
After a few days, the sharpness mellows out and the taste becomes easier to pair with food!
Thank you for the precious bottle!
Nukadaira Gensengo Dokkomi Sake (2)
This sake is a limited edition sake of Kitano-Nishiki. This is the first time I have tasted a sake made with rice called "Ginpu". It is fruity, but not overly floral and mild, perfect for simple dishes with local vegetables. ❗️ It goes well with meat, fish, and cheese alike ✨.
It is a sake from a region where dairy farming is very popular. It is amazing that it also goes well with cheese 😍 In Obihiro, raclette cheese, cured ham, cured mozzarella, etc. are commonly served as appetizers and side dishes, so I guess it is normal that it goes well with dairy products as well as Japanese side dishes. ⁉️ Wonderful ❣️
Thanks for the treat 😋.
I came across a drink I was curious about on social media a while ago.
The manager told me you have this.
May I have it?
He said, "Please take it.
He told me that the label changes every year.
Last year it was a black label 🐦⬛
A beautiful sake polished to 45%.
Easy to drink!
It goes down smoothly.
The first dim sum we ordered, yaki-sai, appeared!
On this day, I wanted to eat these two kinds of dumplings rather than dumplings!
Knowledge
Rice used: Yamadanishiki produced in Hokkaido
Rice polishing ratio: 45
Sake degree: +4
Acidity: 1.6
Alcohol content: 16
Sake brewed by Kobayashi Sake Brewery with Yamada Nishiki grown at Kato Farm in Ashibetsu.
My generation
Shuji Kato
Hisashi Yamada
Shigeru Kobayashi
Kana
The first sake brewing rice in Hokkaido, Ginpu, is used. It is refreshing and crisp, yet the umami is very clear. It's dangerous because it doesn't feel like it's 16 degrees.