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 🤔.
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 😭
Happy New Year 🎍.
We look forward to another year of drinking life🙇🙇.
This is a local sake that my wife prepared for New Year's Day.
Polishing ratio 70%.
The taste started with caramel and nuts, then softened and expanded.
It has gold leaf in it, but I didn't mind because it is tasteless (laugh).
We had it with sushi at a family gathering 😊.
Slightly green melon or pineapple-like fruitiness and acidity.
The graininess of the rice flavor continues right away.
A little bran-like tang, but it's sharp.
Crisp texture.
3/5 stars for my taste.
Sweet and mild on the palate. The sweetness lingers, but it doesn't seem to stay on the tongue forever. According to the restaurant staff, it goes well with meat because of the fire-roasting plus the taste of the rice.
No spikes, soft and easy to drink!
It has a slight sourness and bitterness, and is very much like an autumn sake.
The sweetness is not strong. It is rather dry.
Japanese>English
1
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