Kamito Dry
4.4
Specified name: Normal sake, Sales period: Year-round product, Ingredients: 100% Nagano rice, Ingredients: rice (domestic), rice malt (domestic), brewing alcohol
Kamito Dry Sake is recommended for those who prefer dry sake. Warmth befitting a sake from Shinshu, with a beautiful balance of umami and sharpness that will keep you coming back for more.
It starts with a good alkalo soaking, and from the second and third tastes, the sweetness is suppressed and the umami of rice can be felt in a relaxed manner. However, it is elegant without being harsh. Although it is considered a regular sake, it is an excellent and elegant food sake.
Kamito Junmai Daiginjo Suwano Namaichiboto
Kamito Junmai Daiginjo
Rating 4.5
Rice: Shirakaba-Nishiki, Rice Polishing Ratio: 49%, Alcohol Content: 17
This Junmai Daiginjo is brewed with all Nagano rice under the leadership of Suwa Toji Yukio Komatsu. It is stored at low temperature in the brewery to give it a pleasant ginjo aroma and a soft, expansive taste. It is the type of sake that you will never get tired of drinking as a food sake.
Although the rice polishing ratio is 50%, it has a robust flavor. It has a clear and crisp taste that is typical of Kamidori. It has a pleasant ginjo aroma, a deep and powerful flavor profile, and a speedy finish that only a dry sake can provide.
A perfect food sake.
Although it is a daiginjo spec, the ginjo aroma is minimal. The aroma is reminiscent of white peaches in moderation. (Sweetness reminiscent of pear and melon fruits.) Light, mild, yet refreshingly dry. Well balanced.
It is lit, but has a gaseous feel.
No blowout, although the bottle was with opening caution ⚠️.
Glossy taste.
The taste is quite enjoyable for a 300ml bottle,
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.
