Risshun Asashibori" is a fresh celebratory sake suitable for the beginning of spring. It is freshly pressed early in the morning on February 4, the day of Risshun. What makes this sake different from ordinary "Shiboritate" is that the day of pressing is fixed from the beginning. It is a sake that requires perfect management and subtle adjustments to ensure that the flavor is at its peak on that day, making it a sake that makes the toji-san cry. We hope you will enjoy its lively and refreshing flavor.
Product name Bandai Tachiharu Asashibori 720ml
Classification: Junmai Ginjo-Nama Nama Shu (Seasonal)
Manufacturer: Kobayashi Shuzo Honten (Kasuya-gun, Fukuoka Prefecture)
Ingredients: Rice (Fukuoka Prefecture), Rice malt (Fukuoka Prefecture)
Rice (Polishing ratio): 100% Yamadanishiki (58% polished rice)
Alcohol 17-18 degrees Celsius
I was aware that it was originally intended to be a classic sake, but as I expected from a sake pressed in the morning of Risshun, it was a fresh, elegant, and sweet sake with a great aroma. I was very satisfied with the sake, which tasted even better than I had imagined.
Rice used is Yamadanishiki produced in Itoshima
This is a light flavor.
It has a moderate alcohol content, a slight sweetness, and a crisp finish.
It was a good food sake that can be drunk without hesitation. ❣️
One of the bottles my colleague bought for me as a souvenir from a study trip to Kyushu.
Thank you very much for taking the trouble to bring me something heavy, even though a single cup would have been fine. ❣️
Rice used is unknown.
It is an orthodox sake with a slightly matured taste.
It depends on your taste, but I think it would be better if it is cooled down to a crisp.
