Rice:Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 13%.
Sake degree: -35
Acidity: 2.3
It does not have the thickening sensation characteristic of nigori sake, and is light and easy to drink.
Last time it was Manju, this time Hekiju.
Along with a salad of garland chrysanthemum, tuna off the inside, salted squid, and pork in a pot...
It has a crisp and full flavor, so it is more drinkable than Manju.
I remember drinking it once about 30 years ago, but I think it seemed fuller then.
It has been a long time since I have had Kubota Senju.
This is the first time for me to have autumn-awari☺.
As for the taste..,
The aroma is slightly crisp.
The mouthfeel is slightly spicy with a touch of umami.
There is not much acidity, and while it has a slightly robust feel, it finishes quickly 😄.
It has a light aftertaste and is good as a food sake.
The alcohol content is a surprising 19% 😂.
No wonder it feels so heavy 😃.
Good evening, Yasusake 😃.
Kubota's Autumn Agari, stylish label, isn't it? I've never seen it before. And it's 19 degrees 😅It looks so sharp that you might not even notice it... dangerous guy 😇.
Hello, Hiro-san!
I went to Niigata for a visit but couldn't stop by the liquor store (they wouldn't let me), so I bought this bottle at the supermarket 😢 It has a beautiful label, doesn't it?
It's a rare 19 degrees Celsius and it's very sharp and easy to drink so be careful 😂.
Kubota's Autumn Agari. I bought it because it was limited in stock. It is quite dry, but it is refreshing, so it goes well with fatty foods and can be drunk quickly. It was delicious!