shinjukubabylon
I like this one too, as it is slightly sweeter and easier to drink than the previous one!
Japanese>English
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松嶺の富士Matsumine no Fuji
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HimegotoMatsumine no Fuji
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悠
A special order from the Kigawaya Hanpukai.
Sake made from 35% polished "Yuki-no-Mikami".
It is sweet and dry.
It tastes like sake lees.
The heat spreads to the back of the throat.
A slight bitterness remains at the end.
I don't like the bitterness of many Yuki-Megami sakes, but this one was better.
but this sake was better.
Date of manufacture: November 2022
Date of release: November 27, 2022
Japanese>English
悠
Great carbonation...!
The mouthfeel is thick and smooth.
Although it is a kijoshu, the bitterness is quite strong and not too sweet.
It has a full-bodied yet refreshing taste.
As the temperature rises, the sweetness increases.
Production date: September 2022
Sealing date: October 16, 2022
Japanese>English
オゼミ
2023 0206
x x x x x x x x x x x x x x x x x x x x
Matsumine-no-Fuji
Junmai Ginjo
Polishing ratio 55
Matsuyama Sake Brewery
Sakata City, Yamagata Prefecture
Japanese>English
悠
100% "Yuki-No-Majin" produced in Yamagata Prefecture is used.
This is a new approach to sake, blending at least three vertical vintages of Daiginjyo of the class to be entered in the competition.
It is robust and mellow.
It has a smooth and silky mouthfeel with no thickening.
It has a rich sweetness and a bitter taste that lingers on the palate.
Date of manufacture: January 2023
Close date: January 25, 2023
Japanese>English
ギョーザ
It is a cup of regular sake, really just regular sake.
Japanese>English
しんしんSY
The introduction of the store says "fruity".
When we compared 3 kinds of new sake, we could certainly feel the fruity taste the most 🍶.
Grilled fish and chicken were served!
I can't keep up with the drinking and eating!
extensive knowledge
This junmai ginjo is brewed with 60% Dewa Sanzu, Yamagata Prefecture's original rice suitable for sake brewing, and brewed in the traditional "Jumizu-jikomi" method to give it a rich flavor.
Jumizu-jikomi" is a brewing style in which 10 koku of rice is brewed with 10 koku of water. The ratio of brewing water used in modern brewing is about 1.2 stones of water to 1 stone of rice, so "Jumizu-jikomi" is brewed with about 20% less water than usual, resulting in a rich, mellow flavor. One koku (stone) is a unit of volume: 1 koku contains approximately 150 kg of rice and 1 koku contains approximately 180 liters of water.
The product name "Seijaku Kanga" was named after the taste of this sake, which is inspired by the image of a landscape or place with a quiet, quaint, and mysterious charm.
It has a fresh, fruity, slightly floral aroma, a soft and smooth mouthfeel, a rich umami with natural rice sweetness, and a pleasantly clear and full finish with a gentle, soft sharpness.
Japanese>English
べっさん
Second school. This is the first time for me to try it. I imagined it would be light and refreshing, but it was thick and sweet. It is delicious.
Japanese>English
しげー
4.0/5.0
Thank you Kigawaya for everything.
Almost odorless when opened.
The first sip has a mild mouthfeel. The sweetness and umami taste spreads afterwards and disappears smoothly down the throat. It has a light taste. It goes well with light, light snacks!
Japanese>English
メキシコテキーラ
The sixth cup is from Sakata, Yamagata. It is brewed with "Dewanosato" polished to 77%, and has a fresh, mild aroma and a smooth mouthfeel with a strong, supple rice flavor.
Japanese>English
しんしんSY
Let's compare a few more drinks from Shoei's recommended menu!
Three of us each selected a sake from Yamagata.
We heard that Matsumine no Fuji Hiyayogoshi was gone, so what do you have?
There is an active nigori, so let's open it!
It's freshly opened and deliciously sizzling!
It tastes like the activated nigori of the last Yuki no Bijin we drank in Akita!
I don't really like hiyaoroshi, so this nigori was the right choice for me!
Freshly fried oysters!
Let's eat them while they're still hot and drink the sake 🍶!
Knowledge
This is a limited nigori nama-shu, a junmai-shu made from 77% polished Dewanosato, Yamagata Prefecture's original rice suitable for sake brewing, which has been very popular for its clean and delicious taste that exceeds the rice polishing ratio. It is made with 77% polished rice, which is the best rice for sake brewing in Yamagata Prefecture, and is very popular for its beautiful taste, which is more than the rice polishing ratio.
The aroma is mild, and when poured into a glass, it releases a burst of carbon dioxide gas, which spreads the robust flavor of rice on the palate with a refreshing bubbly sensation.
Japanese>English
悠
Sake made from 100% "Snow Goddess" produced in Yamagata Prefecture.
It is a special order product of Kigawaya.
The aroma is moderate.
When you take a sip, the sweetness and deliciousness swell up in your mouth.
The fresh bitterness leaves a clean aftertaste.
The heat of the alcohol lingers in the mouth.
The bitterness is strong, but it quickly fades away, making it easy to drink.
Delicious...!
It has a very coherent taste.
Production date: November 2021
Date of closure: November 21, 2021
Japanese>English
maruru
Aromatic and refreshing. It does not interfere with meals.
Japanese>English
うしまど
It is a junmai ginjo, but as the label says, "karakuchi," it has the grace to go right in. It is a junmai ginjo, but as the label says, it is a clean sake that goes in easily. Reasonably priced.
Japanese>English
よっしい
After drinking a lot of sake, we went to another restaurant.
Order a clear, easy-to-drink type of sake
Quick and easy to drink
Japanese>English
yugesan
PECO and handsome
Dry with a gorgeous feel
Japanese>English