Although it is a daiginjo, it is neither perfumey nor has a scanty aftertaste.
If you drank it blind, you would probably think it was a junmai ginjo.
I don't know about the juwajuwa on the label, but it has a good balance of umami, bitterness, astringency, and acidity, and is neither too robust nor too mature, with a core but not overly ostentatious, a rather mild umakuchi.
It has a good balance of umami, bitterness, astringency, and acidity, not too robust and not too mature, a core but not overbearing, and a slightly mild umami taste.
⭐⭐⭐
First time 😋 Shiga Sake 🎊
Souvenir from my daughter😊.
Sour and spicy
Ingredients rice (domestic), rice malt (domestic)
Alcohol content 16
Rice polishing ratio 60
Shiga's sake, Kirakucho.
When it comes to Shiga, Matsu no Tsukasa and Shichihon Yari are the most popular.
Kirakucho is next on the list.
Sake from Shiga can be drunk with peace of mind and calmness.
Tonight's Jungin is also calm and gentle.
Sake by a sake drinker who does not choose any snacks is wonderful. After drinking it at room temperature, I would like to try it lukewarm.
It's finally autumn.
It's the season for hiyaoroshi and heated sake.
It's a cute jacket, but it's not that cute w
Is it apple-like? I like the sweet and sour taste.
Ceramic gets a little sluggish as the temperature rises, so maybe tin would be better.
But the tin is better for that! It's a bit sour on the nose, though.
For home drinking
17% alcohol by volume, very dry
It has a strong umami and acidity, which is good as a food sake, but the taste is a little too strong for me to taste the sake itself.
Not much of a ginjo-shu aroma.
Maybe for the first time? Sake from Shiga.
I was attracted by the pop label, so I ordered it.
It seems to be made from white malted rice, which is often used for shochu, but I couldn't tell without being told. (smiles) In a good way.
It has a bitter-sweet taste and a sweet taste in the mouth.
