They say it's only available at Akita Airport!
And it's Junmai Daiginjo!
How many cups can I drink?
I found this article posted on Facebook.
Corona is settling in and the airport lounge is getting a new look!
They're opening a cafe this month!
The sake was deliciously sweet and fruity, just the way I like it!
extensive knowledge
Yeast used: Komachi yeast R-5
Rice polishing ratio 50%.
Alcohol 16.5
Chiyoroku UT-2 Junmai Daiginjo Shiboritate
This is a Junmai Daiginjo, after all. ‼️ lol
The moment you open it, the fresh aroma and fresh taste
It has a fresh aroma and a fresh taste that spreads 🍀*.
The slight carbonation is pleasant 🟩.
Koji: Miyamanishiki/Kake: Gin no Sei
Polishing ratio 50%.
Sake degree +4
Acidity 1.7
Alcohol 15.8%.
Posting No. 363.
Not much aroma. It is light and has no sweetness. No acidity. It is a juicy sake, typical of nama-shu.
Pairing with food
Char-grilled chicken◯+
Grilled dumplings◯++
Personal preference ★★☆☆☆☆☆☆
Strange!
It doesn't blow out when I remove the cap, but it's cakuhaning on its own! And in no time at all, it turned a thick milky white.
It's a bit hard to drink when it's this thick, but even so, the four-pack was half full before I knew it. The degree of dryness is good.
🍎🌾
The aroma is reminiscent of sweet and sour apple. The sharp mouthfeel gives a steamed rice-like aroma with woody nuances, and it is crisp and clean while maintaining a sense of transparency.
A sake whose aroma can be enjoyed. Refreshing and easy to drink.
★★★★
@ Inaniwa Honpo Meiji Sasuke Shoten
My friend who celebrated his 60th birthday at this golf event ordered a bottle of Chiyorigiri Dry Junmai at this restaurant following the Chiyorigiri SP last night!
It was not as spicy as I thought it would be, and it went down easy 🍶.
Knowledge
Dry junmai sake with a sake strength of +8, brewed with MS3 yeast collected from a beam in the brewery's brewery. It is carefully brewed with highly polished rice suitable for sake brewing, and is characterized by its pear-like aroma and crisp mouthfeel.
Rice used: Miyamanishiki / Ginsan
Polishing ratio (Koji) 50% (Kake) 60
Sake degree +8.0
Amino acidity 1.6 / -
Yeast used: MS3 (Chiyoroku Kurazuke Yeast)
Japanese>English
3
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