♪♪♪♪♪
I had gotten it at the beginning of last month, but it got so bad that I couldn't even drink it...
I bought a different brand and drank it after that...
So today I opened a bottle 😄...
It's so good!
I love it 😍.
This is the kind of four-pack that goes fast 😂.
It's really good...
The snacks are
boiled tofu
Vinegared cucumber
Cucumber and bamboo rings salad
It was
Good evening, Miyabi.
Suitama is delicious. ⤴️
I remember I was addicted to purple Junmai Ginjo a few years ago 🎵.
I haven't had it in a while, so I want to drink it again 😊.
Good morning, Miyabi 😃.
It's really hard when it's colo😰I'm glad your sake 🍶 tastes good, or even better, ☺️
I also like the cooler dining table that matches the color of the label 🤗.
Hi, ma-ki-San 😊.
Is it a purple Junmai Ginjo?
I probably have the same one in my fridge.
I'll try to uncork it one of these days! ☺️
It's so good that you're hooked on it?
I have high expectations! 😁
It's crispy and spicy! It is quite spicy in the throat!
It has a mellow flavor and is sharp with minerality and acidity.
With a meal, it refreshes the palate while leaving a pleasant, slightly fruity sweetness in the mouth!
(PS) It was quite cold when I started drinking it, but as the temperature rose, the umami sweetness became easier to feel than the spiciness and minerality, which I liked!
Sake rice→Akita rice
Polishing ratio→50
Alcohol content→16
Sake degree→+3.1
Acidity → 1.3
Amino acidity → 0.9
Ryoseki Shuzo is well-known for its Hana Yuu, but Suitama has a unique flavor.
In this case, Yamadanishiki from Yuzawa City, Akita Prefecture, is used.
What happens when southern sake rice is grown in a cold region?
We were curious and bought it.
The taste is the same as other Suidama.
However, it has none of the characteristics of Yamadanishiki.
It is more like Miyamanishiki.
If I were to blind test it, I think most people would say it was Miyamanishiki.
One wonders if this is a test brew, but it is unusual in that it has none of the flavor of Yamadanishiki.
I had never drank Suitama before.
I drank the Jungin with a light purple label as a present to Korori-san a long time ago for the first time.
After that, it had been a long time since I had had a special junmai unfiltered sake at Noe-no-ye.
My favorite of all the sake I drank today!
There was no doubt about it!
Fruity and a little sweet!
I introduced myself to the waiter, Mr. A, for the first time!
He seems to have recently become a sake lover, so I recommended Suitama to him!
the extensive knowledge of Japanese sake
Rice used: Yamadanishiki (produced in the Yamada district of Yuzawa City, Akita Prefecture)
Polishing ratio 50%.
Alcohol content 16%.
Sake degree +0.6
Acidity 1.5
Amino acidity 0.7
Yeast: Undisclosed
Nama-shu/Hi-ire Hiire
Today we have a bottle of Suitama, Ryoseki Shuzo's first in a long time.
The faint smell of lactic acid and sweetness
The end of summer, the sound of bugs outside
The season of Kinmokusai rhinoceros drifting in the air
The sweetness that soothes away the fatigue of midsummer.
But there is no dullness, and it clears the throat clearly.
It is a delicious bottle that does not make you feel the 16% sake alcohol content.
thanks Iseya Kimishima Shoten (Mutsu Province: Shirakawa)
I've had Ryoseki Shuzo's Hanayuup before, so this time it's Suitama.
This is a consecutive sake from Akita!
The aroma is fresh and sweet, like lemon.
It has a mellow flavor, but because it is made from Yamada-Nishiki, it is easy to drink.
It is an all-around sake that goes well with meat, but also goes well with sashimi.
Pairing︰Tsubasu with spicy dressing, sashimi, green peas, marinated carrot, baked yam, fried eggplant with scallions
The aroma is understated ginjo aroma.
The taste is elegant and refreshing with apple-like sweetness and
Soft and gentle umami.
The lingering finish is long, but not clingy, and I would be more than happy if this sake could stay with me forever.
I bought it in a four-pack bottle, but it will be gone in no time!
Good evening, ma-ki 😊.
I can see you're hooked: ‼️
I'd love to try some of the others, but they're hard to find 🔥.
I'd love to try the other ones, but they're hard to come by 😥.
Scoring: ☆☆☆☆
Suitama's Akita Yamadanishiki: ❣️
This sake is brewed with Yamada-Nishiki, which was grown in a cold region by local farmers in the Yamada district of Yuzawa City, Akita Prefecture.
This is my first time to try Suitama Yamada Nishiki 😁.
The aroma is fresh and reminds me of apple 💕.
Fresh mouthfeel with a firm umami and a gentle sweetness 🎶.
The crisp acidity that comes afterwards is refreshing 👍
Smooth and full-bodied taste that is typical of Suitama is delicious 😋😋.
Good evening, Mr. Studying😄
How would you like it if you prefer Jungin to Tokujun 😁....
I think it's more refreshing than Jungin and more umami than Tokujun 🎶.
But I think it's closer to Jungin 🤔.
Ryoseki Shuzo's two different types of sake 😄.
The first cup, the Suitama on the left, was chosen for its sweetness with a Sake strength of -4.8 😋.
The first sip was sweet at first, but later the umami of the rice spread to the palate 😊.
From the second sip, I didn't feel much sweetness, probably because the umami flavor was still in my mouth 🤔.
Alcohol content: 15 degrees Celsius
Sake degree: -4.8
Acidity: 1.5
Rice polishing ratio: 55-59
