From Ayagiku Shuzo, Kagawa Prefecture...
Ayagiku Ginjo-Genjo-Harazake
This ginjo-genshu is brewed with 100% Kagawa sake rice "Oceto", and has a cool summery appearance!
It has an elegant and gorgeous ginjo aroma and a smooth, dry mouthfeel!
The full-bodied rice flavor that can only be found in sake in its purest form.
The fruity sweetness is followed by a firm acidity that is typical of #Ayagiku and gives it a nice crisp finish.
It is recommended to drink it well chilled or on the rocks to enjoy the changes in flavor as the ice melts!
It goes well with dishes that make the most of the ingredients, such as shrimp, scallops, and other seafood sashimi with a strong sweetness and flavor, carpaccio, grilled fish, etc. (o^^o) ♪
It is also good with meat dishes due to the strength and sharpness of the original sake.
Ingredient rice: ・・・・・ 100% Ooseto from Kagawa Prefecture
Polishing ratio・・・・55
Sake degree・・・・+4.0 (dry)
Acidity・・・・・・1.4
Alcohol content: 17
It is quite dry, but the mouthfeel itself is not that strong, making it overwhelmingly easy to drink.
The same size of flavor remains in the mouth, making it very easy to drink!
Flavors of vanilla essence and butterbur.
Fresh and clean rice flavor with a firm dry taste.
A little chemical alcohol, muscat-like.
It has a crisp and sharp taste.
Legitimate umami spiciness. Good. I like it.
Good collaboration with the entrée. Especially the tuna mini pizzas.
Hanazo
Sanuki olive yeast KO18, 100% Oceto
First combination
Is it because of the olive yeast? It has a fruity and acidic taste with a moderate sweetness.
Although it is 17% pure sake, it has a very refreshing and light taste.
More balanced than expected.
At my daughter's request, we went to Yoshida in Tsuruhashi for yakiniku before going to Korean Town on Miyuki-dori.
It seemed to be a restaurant often frequented by celebrities, and there were many autographs on the wall.
The meat was delicious and I did not get heartburn even though I ate a lot. I recommend this restaurant.
After returning home at night, my son brought me olive oil and a 300ml bottle of this Ayagiku as a souvenir from his trip to Shodoshima.
Rice: Kagawa-grown rice (Oceto)
Brewing water: Water from the Asan Mountains
Yeast: Sanuki olive yeast
The aroma is soft fruit, with a hint of bread for some reason. It tastes like lychee or some kind of tropical fruit.
Manta-san Good evening 😁 It was a drink that would go well with pasta. It was gone before I had a chance to try it 🤣Yakiniku here, you can eat it with a bang. Maybe it's the thinness 😂.
Good morning, Luteltemi 😃.
I haven't been to a barbecue or anything like that for a while 🥲It's good to know that you don't get heartburn 🤗Your consumption of alcohol speeds up during GW when your family is all together 😄.
Hi Jay & Nobby 😃
My daughter is back home and I finally have some peace and quiet 😆 It's good to slow down and savor sake at your own pace 😌 I enjoyed the yakiniku more when there were more people so I could eat a variety of foods 😄.
On a trip to Kagawa Prefecture, I looked for locally brewed sake at a local supermarket!
Oh, they have surprisingly little.
I'll be driving tomorrow, so I'll have to settle for a small bottle.
It is a dry type that goes well with food.
3.5/5.0
I found it at Kobe Kita Aeon today and bought it thinking that I had never had it before because I was worried about Kamonishiki.
It is a little yellowish and a little spicy with a delicious flavor.
I think it's better to drink it cold.
Maybe I'll try heating it up again.
