first brewing of sake or soy sauce by adding a few drops of water (esp. as an offering to a guest)
Fresh acidity. Refreshingly acidic and dry. It is a food wine, but it is fresh. It has a freshness that is not too sweet, but has a white wine-like quality to it. A pleasant sake with dry acidity. 87 points
Sweetness: 2.6
Acidity: 3.3
Dryness: 3.2
Hinted aroma: 2.5
The first Ryusei! If you drink it with your eyes closed, you might mistake it for Shinsei. The acidity and juiciness are the best! I want to try the others.
Polishing ratio 60%, alcohol content 16%, 100% Hachitan-Nishiki produced in Hiroshima Prefecture
This is the first brand that I was attracted by the label. It has a sweet aroma of rice. When you drink it, you will be surprised to find that it has a sour taste and does not have the heaviness of a sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast. It has a nice bitter finish and is unlike any other sake I have tasted.
Aroma is faint due to the cold weather.
There is a slight feeling of a tight gas.
The taste is apple-like acidity and rice-like flavor.
The flavor is moderately full-bodied.
There is a good balance of sweetness and acidity with a bit of bitterness.
Taste 4.5/5
A limited edition brewed by Fujii Shuzo, which won first place in the first National Sake Competition in Japan.
A well-balanced product with a fresh sweet flavor, freshly squeezed gas, a sweet and delicious taste, a refreshing acidity and slightly spicy mid-palate, and an astringent aftertaste towards the end 😋.
