Opened July 11, 2023
Purchased after tasting at the brewery
The floral aroma and sweetness on the rise 🌸Mild acidity and a hint of fruitiness create a sense of calmness.
The sharpness of the sake also contributes to a good impression: ❗️ you won't get tired of drinking it. ☺️Kasashu🍶.
The wife of the brewery treated me very well ☺️ thanks 🌟thanks 😂
By the way, the bowls are also made of Kawatsure lacquerware from Akita ^ ^very glamorous ✨.
Drinking at an izakaya near Fukkodai-mae station.
When I asked the owner what sake and snacks he recommended, he introduced me to this sake and boiled mussel shells
Fruity aroma
Fruity sweetness with sourness in the mouth
Very fresh and lush impression
It is a very sweet sake with almost no dryness, but it is a wonder that it goes well with sashimi.
I was very happy when I had it with the recommended boiled mussel, and I am glad I ordered it!
I feel that the sake and snacks recommended by the owner never fail to please me!
I think this is the first local sake I've had, maybe because I've kept the 2 year old sake refrigerated, but it also seems a little mellow. It's dry, so I'll pair it with some side dishes 😊.
Akita yeast No.12 was used. It had a fruity mouthfeel.
The explanation says that it has a discreet sweetness and refreshing umami that spreads vividly. Was it so?
⭐️⭐️⭐️⭐️
Although it is a junmai daiginjo, the price at the time was 3,000 yen per square, a good cosmetic value! Clear, light, and highly appreciated!
Akita Tour Ginjo drinking comparison. The third item. Chiyoroku.
From right to left: Dewazuru, Kariho, and Chiyoroku.
Chiyoroku. Compared to the other two, it has a lighter impression and lingering aftertaste. It might be called "refreshing" in a good sense. For me, it is not enough. Maybe it goes well with light dishes.
Sake meter degree +3
Acidity 1.7
Rice: 100% Kame-no-o
Polishing ratio 50%.
Alcohol content 16.5
Sake-no-Kinoshita
