Purchased at a nearby liquor store.
I won't go there anymore because they are not friendly and they don't have any sake that I want.
This sake was not my favorite either!
by shinmeh kanda
At the anniversary event
Yamadanishiki Kirei, different expression depending on the food to match, I think I liked it best with salted fish.
At Haneda Market in the basement of Hakata Station.
Dry and therefore refreshing in summer. It was a good comfort, and my legs went on to Chinese food and Hakata Ramen.
A surprisingly refreshing junmai ginjo.
It is best served well chilled in summer with edamame (green soybeans) on the porch, or with katsuo tataki (bonito tataki).
vocal recital
Type Junmai Daiginjo-shu
Original rice: Ginpu (Hokkaido)
Polishing ratio 50%.
Holding temperature 5˚C or less
Alcohol content 17
Sake degree 7
Acidity 2.0
Amino acidity 1.3
Ginpu" is a rice suitable for sake brewing grown only in Hokkaido. It inherits the crisp flavor characteristic of its parent variety, Hachitan-Nishiki.
Kochi yeast "AC-17
Subdued citrus aroma
Light mouthfeel to lovely acidity ⭕️
Almost no sweetness.
Slightly bitter aftertaste.
Low alcohol but not thin ❗️
The acidity is clear, especially when gulped down in the mouth.
The acidity is clearly perceptible, especially when swallowed in a gulp.
Well balanced. ⭕️
After looking at the formula, it has a slight strawberry aroma in the aftertaste.
Slight strawberry aroma in the aftertaste: ❗️
Rice source: Yamadanishiki (Hyogo Prefecture)
Rice polishing ratio 60
Alcohol 14%.
Sake degree +3
Acidity 2.0
Amino acidity 0.9
A blend of two types of yeast: Kochi yeast (M-9), which produces a lot of malic acid, and Kochi yeast (AC-17), which has a characteristic aroma of strawberries and melons.
A higher than usual percentage of brewing water is added for low-alcohol fermentation of the unrefined sake.