ねむち
Enjoying delicious sake with the brewer 20259
The booth of Washin.
Since it is located in the mountains, there are many dry sakes that go well with the meat-eating culture.
◉Washin Tokubetsu Junmai Omachi
Slightly aged with a hint of grain. It can be served lukewarm and is easy to pair with all kinds of food.
◉Washin Junmai Unfinished Nama-shu Asahi
This is the most popular of the WASHIN brands.
It has a strong rice flavor with a clean and refreshing aftertaste.
It is made from Asahi rice. It grows tall and falls over easily, and it seems that the only farmers producing Asahi are in Osaka and a small part of Okayama.
◉Washin Junmai Ginjo Unfiltered Namaishiki
The nose is sweet and clean, with a hint of Yamadanishiki. The nose is sweet and clean, not unlike Yamadanishiki. The sake is a little strong.
◉Washin Junmai Ginjyo Unfiltered Nama Nama Sake Omachi
The same structure as Yamadanishiki. It is made with a yeast that produces acidity, and is moderately sweet with a strong flavor that is typical of Omachi. This is my favorite.
◉Washin Junmai Daiginjo Unfiltered Nama-Nishiki
Elegant, clean, and graceful. The taste is slightly bitter.
It is a small brewery, and after Corona, the number of bottles produced decreased considerably.
Japanese>English
bouken
Good evening, Mr. Nemuchi.
I'm secretly a fan of Wasshin, so I'm worried about the bad news 💦.
I appreciate it for the drinkers, but looking at the list, I think this pricing is too cheap for the specs 🤔.
Japanese>English
ねむち
Good evening, bouken-san. 🌜️ I have been on a personal mission lately to ask each brewery how much they produce, but they only told me a very small amount of Washin💦Certainly the price could be a little higher...let's support them 👍.
Japanese>English