Alcohol Content: 16% to 17
Hachitan Nishiki
Polishing ratio: 60
The nose has a mellow ginjo aroma.
The mouthfeel is soft with a firm flavor.
The aftertaste is dominated by acidity.
Although it is a junmai ginjo, it is suitable as a food sake.
I bought this sake, though not in celebration, because it had won the highest gold medal at the Delicious Sake in a Wine Glass Awards.
I was looking forward to seeing what kind of sake it would be, as it is a junmai spec sake brewed with koshihikari rice. Immediately after opening the bottle, which was thoroughly chilled, I was impressed by how clear the flavor could be without relying on acidity or gassiness, even in junmai sake🥺 It was not too sweet or too umami, and I liked the balance of the flavor.
After the second day, the spiciness and alcohol strength came to the forefront a bit, and I was not as impressed as I was on the first day.
⭐️⭐️⭐️⭐️
Purchased at Yamatoya Shuho.
Sake brewed with food rice makes me nervous about the future of sake brewed with food rice, considering the price increase of white rice.
I was attracted by the bright label and the "Magin" (a Japanese sake). It is fruity on the palate, but not light, and has a robust flavor. It tastes like a Japanese sake.
This one is made with rice Koshihikari 🌾.
I bought it because they put it together so well and I really wanted to ✨.
The rice flavor is amazing 🍶.
Easy to drink ❗️
I'm going to try it in small doses 😁.
Rambo, thank you for your comment 📝.
I also drank this one the other day 😆.
It was great to see that this taste could be produced with Koshihikari, an edible rice, and the depth of flavor was fantastic 😊.
I have the impression that after the second day, the miscellaneous taste increased 🤔.
Thanks for the comment, Koiing Gull 😊.
I heard the liquor store had a good sale and when I went to the liquor store today, they were all sold out ✨.
I want to have a tongue 👅 that can even detect miscellaneous flavors 😆 lol.
It's a wine-taste sake.
It has the color of Junmai sake, but you can't taste the rice flavor.
But the fact that you can't taste the rice flavor much
I thought it was made with wine in mind.
If you are a user of "Wine Glass Delicious Sake Award🏆", you must have already checked it, right?
I'm always curious about the public's opinion while drinking my favorite sake 😅.
Among them...the only sake brewery in Hiroshima prefecture that won the award 🎖️ was Asahihou in Asakita-ku, Hiroshima city.
I was so excited to buy it because it was the only sake brewery in the prefecture that I had been curious about but hadn't been able to drink it for a long time 😊.
I'm not going to pass up a chance to drink it when I hear that it won the highest gold award🥇 at ...... lol!
And now for the preamble.........
To be honest, when it was brewed with edible rice Koshihikari🌾, I imagined it would have a taste not suitable for sake😥.
... but ❗️
I was convinced when I opened the bottle.
The aroma is quite fruity and it's really junmai? 😅The price...I think it was around 1500 yen 💦.
The taste and sharpness are outstanding and I'm convinced it won the highest gold medal 🥰.
This is the strongest including the cost performance...hats off to the level 👌If Koshihikari is made into a sake, is it still the familiar taste of rice in everyday life...it is unstoppable deliciousness 🥰.
Day 2🗒️
Hmmm... the first day was definitely better 😅.
Maybe it's because it's pure rice made from edible rice 🌾... it's got more of a cloying taste and alcohol taste 😰.
It's not bad, but it doesn't have the impact of the first day 😭