★★★★
Clear and dry, not sweet but with some kind of fruity feeling!
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Junmai Ginjo Ginrei Akiagari" will be available in limited quantities from August 20.
This is one of our most popular seasonal products, made by bottling our signature ginjo-shu "Drunken Whale Junmai Ginjo Ginrei" and then aging it slowly at a low temperature with special care.
The rice used for this sake is "Ginpu" and it is carefully brewed with our own yeast (derived from the No. 9 series). The rice used for this product is "Ginpu" and it is carefully brewed with our own yeast (derived from the No. 9 series). The matured taste after a summer's drinking is characterized by its robust flavor and crisp aftertaste, making it an excellent match with autumnal seasonal ingredients.
Product Information
Rice used: Ginpu (Hokkaido rice)
Rice polishing ratio: 50%.
Aroma: Elegant and full aroma of rice, with a discreet scent of grape-like fruit
Mouth: Full and mellow flavor, rich acidity typical of drunken whales.
This is the first time I have tried a Junmai Daiginjo from Drunken Whale. It is dry, refreshing, and has a good aftertaste. It is a great sake to pair with meals. The alcohol content can be felt well. The whale's tail on the label is stylish.
The label is colorful and cute like a sparkler (≧▽≦). The taste is sweet but not too sweet, round and easy to drink!
I served it with Nanban-zuke (soybean horse mackerel), horse mackerel sashimi, and meat and potatoes!
Drunken Whale Koh HIROGARU CHIZUKU
Rice used: 100% Omachi
Rice polishing ratio: 50%.
Alcohol content: 15%.
A refreshing and crisp sake that you will never get tired of drinking.
Personally, I think it is a non-habit-forming sake that can be matched with any food ♫
This will be a comment from an amateur drinker. We had drunken whale today along with local fish. It is dry, refreshing, and pleasantly easy to drink. I am thankful that I can drink sake slowly and healthily today. Cheers!
Natsukazura Natsukazura Natsukazura Junmai Daiginjo
Rated 4.3-4.4
Rice: Ginpu, Polishing ratio: 50%, Yeast: AC-17 (Kochi yeast), Sake meter: +7.0, Acidity: 2.0, Alcohol: 17
This Natsukujira is made with 50% polished "Ginpu" rice and AC-17, a Kochi yeast with a rich aroma, to express the clean, dry taste typical of summer sake. The ginjo aroma that is felt in the mouth is brought out, and the juiciness of the freshness is enhanced. It is bottled immediately after the vatting to lock in the rich ginjo aroma that evokes pineapple and kiwi fruit. A junmai daiginjo that can be drunk in summer.
As soon as the bottle is opened
Good aroma like melon
At first sourness, then a light melon-like taste.
After that, the alcohol taste comes in with a bang.
and then the bitterness spread.
Dry sake 🍶.
It goes down the back of your throat!
Since the days are hot, we chose a summer sake. When the bottle is opened, it has a delicate, sweet ginjo aroma. When you put it in your mouth, it is dry, which you cannot imagine from the aroma. Weak acidity spreads on the palate. It is as refreshing as possible! The spiciness is still there even after the shredded cabbage Tabasco mayo. A little sweetness comes out, but he is a stubborn dry bastard.
The main dish is a seasonal menu item from a beef bowl chain. Paired with the sweet and spicy hormone, the spiciness of the sake is softened. After the spicy pork bowl, it washes away the oil from the ingredients and makes the chopsticks unstoppable.
This sake, which is drier than I prefer, but stays refreshing from start to finish, is just the thing for summer.
