★★★★
Jyokkari Junmai Daiginjo from Bolts from Aoten no Bolts
Rice used: "Bolts from Aoten no Bolts" from Aomori Prefecture
Rice polishing ratio: 50
Yeast used: Mahoroba Gin Hana
Alcohol content: 16.5
Sake degree: +1.0
Acidity: 1.5
Now hard to find?
I wonder how long it has been in my refrigerator.
I hesitated to open it.
It is delicious.
It has a sweetness to it, but also a spiciness at the end.
I guess I could have held out a little longer😅.
I enjoyed it 🙇.
Jyokkari Shirakami Yeast No.9 Junmai-shu
Slightly acidic, slightly matured taste
It was not so good when opened, but after leaving it for a month, the acidity and matured aroma came together to form a cohesive flavor
I've never had a sake rice called "Hanasayaka" before, so I'd like to try another one!
Tofu with red bean curd and Chinese pickles, topped with fried shallots
Rice (Origin): 100% Hana-Moi (Aomori Prefecture)
Yeast: Kyokai 1801
Rice polishing ratio (%): 50
Alc(degree): 15
For a junmai sake, it has little miscellaneous taste and no sake odor. Plenty of umami. A good food sake that goes well with both delicate and strong flavored foods. 6.5/10
The rice used is 100% "Hana-Sayaka" grown in Aomori Prefecture.
The yeast used is "Hirosaki University Shirakami Yeast".
The strong honey-like sweetness slips into your mouth...!
It has a refreshing sweet and sour taste with just the right amount of acidity.
It is very gorgeous, just like an apple.
Delicious!
Date of manufacture: June 2022
Sealing date: July 8, 2022
2022 1207
********
Ginjo sake
Polishing ratio 60
300ml
Rokka Shuzo
Hirosaki City, Aomori Prefecture
Deteriorated after too much time has passed since purchase
It has a sweetness reminiscent of a noble rot wine, but it is not cloying and is easy to drink. I was afraid that I would finish it too soon, so I kept it to a small amount.
