⭐⭐⭐⭐
Mmmm, delicious💕
Kamotsuru indeed!
Fragrant and fruity ginjo aroma
Sweet, spicy, refreshing and delicious😊.
Alcohol content: 15° to 16° C
Ingredients: Rice (Hiroshima Prefecture), rice malt (Hiroshima Prefecture)
Rice polishing ratio 65
Water used for brewing: Water from a subterranean well in the Kamo mountain range
Firmly sweet, chestnut-like, dusty sweetness
Easy to drink without a sense of sizzle.
The aftertaste is a lingering sweetness.
Serve with soy sauce based Negima nabe.
The sweetness goes well with the sweetness of the nabe.
It has well-balanced umami, sweetness, acidity, bitterness, and spiciness, as is typical of Hiroshima sake, but it is also characterized by a rough, unfiltered taste.
Nevertheless, it is a well-made food sake that can be easily matched with any food.
Like the indigo we drank earlier, the sense of unfiltered, unfiltered residual flavor is a characteristic of Shuchu Zaishin, isn't it?
It is beautiful but has a strong umami flavor, and the aroma is more like sake lees than Omachi.
The good balance is typical of Hiroshima sake.
It also has a nice acidity, as is typical of a sake yeast yeast yeast, which makes it suitable as a stand-alone sake as well as with well-seasoned dishes.
I'm drinking at home ♬🌬️
It's cold today so I'm having heated sake 🍶.
I love 🦀seiko crab as a side dish 🦀.
I love the warmed sake 😋!
First time drinking Kamotsuru and it's delicious 😋!
Maybe I should start a packaged sake hunter 🤣.
It's a classic!
A tangle of alu feel and flavor.
It's not spectacular, but it's good.
It took me longer than usual to finish it because my wife said she didn't like it. After finishing it, I realized that it was recommended to be served lukewarm.
Rich, fruity aroma.
The palate is clean, soft, and smooth, with a gentle finish at the back of the throat.
It is just like reading a gentle picture book.
