Rice
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio: 59
Alcohol content: 17%.
I bought a small 300ml bottle because I had some Miko-chan left over from the previous day. What makes you think that bubbles would be good (what is it?).
The stopper is very hard. If it doesn't open, I'll just take it home with me, so it was probably good for me physically. I can't stop coughing 😷.
It's solid bitter carbonated. I know that Jingyong isn't sweet, but I expect it to be sweet. I wonder why. Because I like sweet (instant answer).
It has a high alcohol content, so I drink it slowly, half at mealtime and half after taking a bath.
Let's work hard tomorrow morning!
The aroma is mild.
When you drink it, you will taste acidity and a smooth, pear-like sweetness.
Then, a firm and tight umami comes through.
The sense of rice is small, and while the clarity is typical of junmai daiginjos, it has quite a bit of body.
It has quite a lot of body.
However, it finishes clean and clean.
It has the character of Kamito.
Preference 4/5
☀️
It is a dry wine that feels so complete that you can't help but let out a "nice dry taste..." at the first sip.
The sweetness is almost but not completely absent, and the acidity is fresh and not stagnant 😎.
The sensation of tanginess on the tongue, which can be taken as an illusion, is unbearable 😝.
This is the kind of performance that will make dry meisters all over the country roar: 🙂↕️
This is a sake of the level of "don't talk about dry sake without drinking this", isn't it?
I think it's a good enough performance to be recognized as the King of Dry Sake. 🙂↕️
Nice dry 👍🔥.
I had it with yakitori🐔 and it went well with both salt and sauce.
As expected from the king of spicy 🔥👑.
It was also the king of Yakitori🐔👑.
Nice Yakitori👍🐔.
Good evening, Hiro-san.
I'm curious about your review of Masamune Hunter? I'm a fan of sweet and tasty sake, but I'm intrigued by your review of this sake, which is like a hunter of dry sake 😋.
And if I hear that it goes well with yakitori, I suddenly want to try it someday 🤗.
Good evening, ma-ki 😃.
I'm too inexperienced to call myself a dry sake hunter, let alone those people in Tochigi 😓.
It's sweet with salt and delicious with sauce, I'm not ashamed to recommend this sake to the Yakitori master, ma-ki-san 💪.
Hiro 😊Oh ✨I was impressed by your wonderful impressions 🥰I couldn't help but salivate 🤤I'm the king of impressions👑certified ‼️
I've been longing for good dry food lately and I want to try dry food this winter because winter meals are so heavy: ❤️
Hello Pekho 😃
I am honored to be recognized as the King of Impressions 👑✨.
I will continue to work hard to be as close to you as possible 😤.
Please take the spicy challenge, by all means 😁 find some other cool spicy ones besides Mr. Kamido and post them here: ❣️
Good evening, Hiro 😃.
You are the King of Sake👑Kamidori-san ‼️ and to think our nice dry 👍 debut was also by Kamidori-san😌I'm clumsy so please give us a dry one 😌Solitary dry 🍶 one word of deliciousness!
Good evening, Jay & Nobby 😃!
Mr. Kamito was a true dry king 👑 recognized by both of you dry lovers 😆 I think "solitary dry" is the decisive line ❗️ that expresses the cool image of Ken Takakura respect 😆.
Kamito Meuri Junmai Daiginjyo Genshu
Rated 4.4-4.5
17% alcohol by volume; Kinmon-Nishiki from Nagano Prefecture, Japan; 39% polished rice; Sake meter degree: +1.1; Acidity: 1.0; Amino acidity: 1.0
Kamito flagship brand. Toshimaya's finest creation. All the Kinmon-Nishiki produced in Nagano Prefecture is polished to 39%, and each drop is brewed without sparing any effort during the extremely cold season, filled quickly without being exposed to air to the utmost limit using a proprietary process, hi-ire, and finished by laying down slowly at a low temperature for a long time. It is characterized by its gorgeous ginjo aroma, the natural gentle carbon dioxide gas produced during moromi fermentation that can only be tasted in the brewery, and its delicate, deep, and elegant flavor.
An orthodox Junmai Daiginjo. It has a slightly citrus-like flavor with a hint of acidity. As time passes, the acidity subsides and the taste becomes mellow. It is also good as a food sake.
I bought it at a store on the approach to Suwa-taisha Shrine.
It was a summer order, so it was already neat and tidy.
And, it is gone completely.
I thought it was kinky or tasty (in my opinion).
Miwatari Special Junmai Sake
⭐️⭐️⭐️⭐️Yamae-Nishiki Unfiltered Unrefined Unmatured Sake
Polishing ratio 59%, ALC 17%.
The aroma is simple and not too much. On the palate, it is tangy and dry with a strong acidity on the tongue, followed by a lychee-like taste in the mouth. It is a sharp, light and dry sake.
Chigasaki Nari: 20250826, 20250812
This junmai sake is brewed during the cold season and matured in the brewery over the summer. This seasonal junmai sake has a mild aroma, deep flavor, and smooth taste. I had it with dashi broth over tofu, beef with egg, and beef tataki 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Tsujido #Fujisawa
At the usual restaurant
The second glass is a special Junmai from Kamito. 😄
Yamae Nishiki is a variety registered in Nagano Prefecture in 2017.
It is a new sake brewing rice.
The sake quality was dry, with good acidity and sharpness.
The accompaniment was Kagura Nanban Tempura.
東京都の東村山市にある豊島屋酒造で、11月に開催された「豊島屋フェスタ」。晴天にも恵まれ、およそ1,550名のSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
東京都東村山市にある豊島屋酒造で毎年開催される「豊島屋フェスタ」。多くの酒蔵で開催されるファンとの交流イベントSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「金婚」「屋守」を醸す株式会社豊島屋本店(東京都東村山市)が約100年ぶりに創業の地・神田にて酒屋兼立ち飲み店SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
