This time the sake is Gassan 😊.
Its rice flavor, sharp spiciness, and refreshing acidity will soothe your summer fatigue. It is Izumo's "food-relationship sake" that brings you together with food. ☺️.
Shokuen-zake...that is an exquisite expression 👍. It may not be suitable for gutsy meals or desserts, but it is a versatile sake that can be matched with a wide range of foods. ☺️ A sake that doesn't miss...This is surprisingly important. 👍🏼
Hello, Heppo-san 😃.
Gassan! I'm curious about it but haven't tasted it yet 🥲.
Dry and acidic is our favorite 😋, and I like the sound of food-edge sake 😌I'll make a note of it 📝.
J N, thank you for all your comments 😊. Sorry for the late reply, I've been slacking on checkin lately. It's fun to comment on sake labels 😆. Shokuen sake....very good, and the ni rabbit and others stuck in my mind!
San'in Trip Souvenir No. 4
When we asked for a recommendation at a local specialty store, we were introduced to a bottle of sake.
The sake brewer and the sake store collaborated to make this sake. This is a pattern we hear a lot about these days.
Junmai Ginjo, the first junmai ginjo in a while.
It is a good sake with sweetness and umami of rice.
Gassan mellow dry junmai
Rice used
100% sake brewing rice
Rice polishing ratio
70% (the highest percentage of rice used in sake brewing)
Alcohol content
15 degrees Celsius