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hoshiaki
Junmai Ginjo Nama Sake 🍶Nao Kumi Tezume Arabashiri✨Gin no Yume🌾.
Kochi-Ehime train trip 🚃Day 1 😆
A glass at Kochi Hirome Market 🍶 Kirei, dry. Crisp and dry. The flavor is also strong. Salted bonito tataki🐟 is washed down with a smooth, refreshing finish. Fried Kibinago (dried yellowfin tuna) is also smoothly poured. First time having bonito tataki with salt, but it was very tasty 😋.
Bonito Bokchiri @ Kochi Hirome Market 20240516
Japanese>English
cyV5VHjwYw
Very sharp and dry, goes well with meals! I want to eat it with bonito tataki.
Japanese>English
きなこ
I had always wanted to come to this restaurant, Jyu. It was a nice place.
The sake I chose was Dokure, which is labeled as an amazing sake from Kure.
At first sip, I felt a slight sourness, but when paired with food, it was very good.
As one would expect from a master brewer, he made the sake he wanted to make himself. It is a sake that goes very well with food.
Japanese>English
kkkk
Kochi Cuisine on a Trip to Kagawa
Tosa no Okyaku!
The grilled bonito, cheese yakko, and other delicacies were excellent, but the sake, dokure, was really good!
but the sake, Dokure, was really delicious!
The sake, Dokure, was really good!
The waitress was also a favorite and explained it to us in detail!
Japanese>English
Maytaro
Extremely sweet at the moment of drinking, but dry dryness comes immediately.
The sweetness is herbal? It has a freshness like green apple and a sweetness like brown sugar, and the crispness that quickly disappears is very addictive. I think it goes well with any meal.
The store owner said they only make it in 1 bottle.
Right after you drink it, it's extremely sweet, but it quickly becomes super dry.
It has a freshness like a green apple and a sweetness like brown sugar, and the sharpness that disappears quickly is addictive. I feel like it goes well with any meal.
The person at the shop said they only make it in 1 sho bottles.
Japanese>English
(^o^)
Second cup(*^^*)
Delicious. Dry. Sweet and the water is crystal clear. There is not much acidity.
You can drink as much as you want.
Japanese>English
こうすけ
Nishioka Shuzo Kochi Prefecture
Dokure Junmai Ginjo Araubashiri [Raw
Dokure (Kagawa dialect)
To sulk, tease, or sulk.
Dokure" is a limited edition sake from Kure. The toji himself created this gem as a sake that he wanted to drink. The taste is even more typical of Kochi sake than "Kure," a dry sake with a sharp taste. It has an impact on the palate, with a subtle, elegant ginjo aroma and a fresh, unobtrusive sweetness.
［Product Name] Dokure Junmai Ginjo Araubashiri Nama
［Japanese sake Junmai Ginjo-shu
［Volume] 1800ml
［Place of Origin] Kochi Prefecture
［Sake Brewer] Nishioka Shuzo-ten
［Ingredient] GIN NO YUME
［Polishing rate] 50% [Rice polishing ratio
［Sake meter degree] +5
［Acidity
［Alc.] 17.5
https://shop.sake-japan.jp/?pid=123080531
Japanese>English
のぶぞー
It is dry, with a sake strength of +7, but fruity and slightly sweet, making it very easy to drink.
The second half has a dry character, but it is not harsh, so it is easy to drink if you have a little something to go with it. ‼️
It was delicious!
Japanese>English
りょへ
Sweet at first, but dry through the throat.
Delicious!
Japanese>English
miy
It's like a clean, dry taste, no sweetness at all, good!
Japanese>English
ゲログルくん
I received this sake on a trip to Kochi as it was a limited edition sake.
It was very tasty.
Japanese>English
kan
November 18 Part 2
Requested by a friend. Dore, nice to meet you😊.
When I think of Tosa sake, I think of drunken whale🐋.
It's not fruity or sweet, but it's very tasty💕.
I think it would be delicious with bonito tataki.
Japanese>English
もんがむ
Sake that is sharp but has a strong rice flavor.
Japanese>English
ごう
The aroma is melon-like, with a hint of sweetness. The mouthfeel is smooth and smooth, with a strong, tangy acidity and umami spreading through the palate, with a hint of sweetness. The sharpness is good, and the light bitterness is also pleasant. As it is warmed from room temperature to lukewarm, the acidity increases and an alkaline aroma emerges. As the sake is warmed up, the bitterness increases, and at 60 degrees, the acidity decreases and the balance is strong, but interesting. When it is slightly added, the acidity increases and the strength comes out. When heated, it has more roundness, but you can also taste the strength of the acidity. I like it very much as an autumn food sake.
Japanese>English