田中 紫織
It is delicious and tasty!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
越乃梅里Koshinobairi
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みきっき
It is a universal taste that transcends generations and the barriers between men and women of all ages, and makes people unconsciously fall in love with it. The perfect balance makes it an excellent match with snacks. Because it is unfiltered, it is a mellow, umami-rich sake. The slightly sweet aroma spreads pleasantly. The refreshing sweetness and umami of the rice fill the mouth, and the acidity is well-balanced, giving the sake a firm sharpness. It can also be enjoyed on the rocks with ice. By adding ice, the umami flavor is tightly controlled and the sake becomes light and even more crisp.
Sake quality/classification: Sake/Junmai Daiginjo
Contents] 720ml
Ingredients] Rice (Niigata), Rice malted rice (Niigata)
Koji rice: Gohyakumangoku (Niigata) Kake rice: Niigata rice
Polishing ratio】50
Alcohol content】17.0
Sake meter degree】+4
Acidity】1.3
Japanese>English
kia_twt
A 30 year old (Heisei 6!) unearthed from my parents' house. Echino Umezato. Old sake at room temperature...?
Surprisingly, it was not only drinkable but also delicious.
Japanese>English
J.laedlein
Sweet, slightly tangy 3
モタさん
Memories of drinking encountered at a year-end party at work
I had my first experience with sake! This was my first experience with sake. The name "DHC Sake Brewery" was also impressive.
The name "DHC Sake Brewery" was also impressive to me. At that time, I could feel the temperature of the cold sake in the tin cup and the sake bottle, and it was a new experience for me 🍶✨.
Japanese>English
なべ
Recommendation! While it has a sweet ginjo aroma, the taste is dry and refreshing, and you can drink it in no time.
Japanese>English
みきっき
Dry and very gorgeous taste.
It has a crisp, dry aftertaste and a delicious flavor.
Production is handled by DHC Shuzo, located in Kita-ku, Niigata City. Its predecessor, Oguro Shuzo, was founded in 1908, and in the 1990s won gold medals every year at the Kanto Shinetsu Regional Taxation Bureau's sake competition.
The brewery uses 100% "Gohyakumangoku" sake rice from Niigata Prefecture, renowned for its high quality rice production, to achieve a light and rich flavor. The rice used to make this luxurious sake is polished to 50% and fermented at a low temperature using ginjo yeast for a long, slow fermentation.
Japanese>English
charara
★★★☆☆
よっしー
Even the daiginjo is not too asari, but has a slightly bitter flavor.
Japanese>English
eiji
Drunk but delicious.
★★★★
Japanese>English
Koshinobairi越乃梅里純米大吟醸
