Rice used: Gohyakumangoku
Rice Polishing Ratio：-％ □Polishing Ratio：-％ □Alcohol Content：15% □Sugar Content：15
Alcohol content：-15
Characteristics / Taste◇
This dry Junmai Daiginjo is made entirely from rice grown in Nagano Prefecture.
This junmai daiginjo is carefully brewed during the extremely cold season and stored at low temperature,
It has a pleasant ginjo aroma and a soft, expansive taste.
It has a dry taste with a sharpness that will keep you going through your throat as a mid-meal drink.
Good water. The taste is refreshing, with a little bit of dryness lingering afterwards. It is a good sake with a rich aroma.
The first sake of the New Year!
May you find good sake this year, too!
Location Okayama City, Nagano Prefecture
Rice type Nagano rice
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol content 17°.
Sake Brewer
Sake strength
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +0.5, only faintly fragrant
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1
Spiciness 2
Bitterness 2
Aftertaste sharp but slightly fruity
Impression Light and dry
Note: Bias is present because this evaluation was made after reaching the Alcoholic Singularity (the singularity at which you can no longer feel alcohol after drinking a certain amount of alcohol).
The aroma is mild, and even after putting it in the mouth, it has a mild and slightly fruity flavor.
Sweetness is felt but seems to be derived from alcohol.
It is light and dry, more fruity than rice.
It will be very useful as a food sake.
No Ie was temporarily closed on that day.
so we wandered around the Kagurazaka area.
We found a restaurant on the second floor of a building in front of the station.
We were told that if we waited for about 5 minutes, we would be shown to our table.
It was a cold day, but we waited!
The restaurant was full of customers.
The selection of sake is limited, but let's try this one from Kamito.
The aroma is good, the taste is a little sweet and fruity, but it's still very robust.
It has a full-bodied taste!
We enjoyed the elaborate appetizers and Itasoba, an Italian-style dipping buckwheat noodle!
I have been drinking Kamito since I had a chance to drink it in Sapporo this year!
This restaurant had 4 kinds of Kamito!
I want to come back to this restaurant again 🏬!
knowledge of the restaurant's menu
Rice ： 100% Yamadanishiki produced in Nagano Prefecture
Ingredients ： Rice (domestic), Rice Koji (domestic)
Rice polishing ratio ： 59
Alcohol content ： 17 degrees
Sake degree: -2 degrees
Acidity: 1.3 degrees
Amino acidity: 1.1 degrees
Gentle rice flavor, clear acidity. Good balance.
No cloying taste, good aftertaste👍.
I want to drink it with Osechi at New Year's today because it has a good name.
「屋守」や「金婚正宗」を醸す豊島屋酒造株式会社(東京都東村山市)の酒蔵にて、JAZZの生ライブと「屋守」利き酒SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
東京日本酒部が、日本酒の初心者に向けて開校するカジュアルな座学の講座「お酒の学校 Online! by 豊島屋SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
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
