@Hotel Emion Tokyo Pei
Rice used is So-no-Mai, Chiba Prefecture's original sake rice.
It seems to be a lineage with Omachi as its high grandfather.
This is also a delicious sake that goes well with Japanese food.
It is refreshing, and the sweetness comes on gradually.
It is an all-around sake, not limited to Japanese food.
Junmai Ginjyo (Junmai Ginjo)
This was given by a friend.
It has a taste of grain. It has sweetness. Smoky and savory. Full-bodied taste.
It is rather tasty.
A shining individuality in a calm sake quality.
Zero
Refreshing aroma
Good flavor and good taste
Hana-buki snow
Rice polishing ratio: 55
Sake degree: +3
Alcohol content: 16%.
1,800/4 parts per bottle
@Exchange meeting with breweries in Itto and Sanzen
Zero
Delicious and clean taste of rice
So-no-Mai produced in Chiba Prefecture
Rice polishing ratio: 55
Sake degree: +2
Alcohol content: 15
1,490/4 parts per bottle
@Exchange meeting with breweries in Ichigo-Tsumiken
We stayed at Sawara Shokecho Hotel NIPPONIA. We were recommended "Nijinshizu" at the restaurant LE UN. It was a gorgeous wine-like sake. Le Un is a French restaurant in a renovated building that used to be a sake brewery.
This bottle was recommended to me at dinner at LE UN when I stayed in Sawara City, Chiba Prefecture. It had the flavor of a ginjo with the freshness of young grass. It is a sake that suits the town of Sawara, where the old is utilized in a new way.
I visited the Toukoru Sake Brewery in Sawara City, Chiba Prefecture.
I was interested in the "Kano" from the set of three bottles.
It was a daiginjo with a dashing but refreshing aroma.
