Gift 3🍶.
Gorgeous aroma, massive flavor from the first impression with a gusto of umami and dryness. It is recommended to drink on the rocks or with soda.
For the first time in my life, I encountered the standard of Koshinokanme!
I learned about Koshinokanme when I read Shinji Mizushima's Abusan in elementary school!
I didn't know it tasted like this!
It was a nice, calm sake 🍶.
knowledge of Japanese sake
Type of sake: Ginjo
Sake rice used: Gohyakumangoku, Yamadanishiki
Rice polishing ratio 55
Sake degree +7
Alcohol content 16%.
Location Konan City, Niigata Prefecture
Rice type ?
Sake type Junmai Ginjo
Rice polishing 55
Alcohol content 14°.
Sake Mother
Sake degree
Acidity
Rating(scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Fresh cream, yogurt
(Appearance) Slight crab yellowish crystal
(Taste)
Body 2
Acid 1.5
Sweetness 1.0 Sweetness from alcohol
Umami 2
Bitterness 2.5
Lingering Alcoholic numbness and sweetness remain
Impression Umami dry
Relatively light umami dry taste
More creamy than fruity
Because it is light, there are no complex elements, and the alcohol-derived sweetness may be felt more.
Good as a food sake.
It is a good sake as a food sake.
Repeat Score 2.5
Good evening 😊
It's been a while since I've had Echino Kanmei...
It's synonymous with good old sake. ❗️
I always drink mostly cold or chilled sake.
But I want to taste this one warmed up.
Just a little warmed up
Sweet ginjo aroma
Extended mouthfeel
A touch of lightness mingles on the tongue
and it finishes clean and crisp.
I love Koshino-Kanbai!
The sake I used to share with my father-in-law: ❗️
It's been a while 🍶This is delicious 😊.