ぴ
Junmai Ginjyo +14% dry
Rice: Yamadanishiki, Polishing ratio 60
Alcohol content: 14
Japanese>English
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三井の寿Miinokotobuki
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じゅんじゅん
And the third hitter. This was also our first meeting.
I wondered what would come after the unique No. 1 and No. 2. Water? It was so refreshing that it went well with the meal 🍶🍽️
Like wine, sake can't be lumped together in one category.
I would like to try more.
Japanese>English
倍割り
Yamada Nishiki.
It's been a while.
The spicy umami is accompanied by acidity.
Slightly cool aftertaste.
Japanese>English
tai
Mitsui no Kotobuki Junmai Ginjyo +14, very dry, 720ml
Sake Brewer/Producer
Mitsui no Kotobuki Co.
Alcohol content
14% (14%)
Rice used
Yamadanishiki
Rice polishing ratio
60
Japanese>English
kanikani
The third glass was a change of pace, starting with a clean, dry sake. It is easy to drink and tastes great with seafood. I wish I had a picture of the bottle.
Japanese>English
Takuma Mizuno
Sweet! Fruity! Sweetness of rice
Japanese>English
Miinokotobuki秋純吟 ポルチーニ
付喪神
Sake Mirai
Rice: 100% Yamagata-grown Sakemirai
Rice polishing ratio: 50%.
Yeast used:
Japanese Sake degree:
Acidity: 15%:
Alcohol content: 15
Tomorrow is the end of my long vacation 😭 I can't keep drinking tomorrow, so I opened a bottle today 🍶 A collaboration between Miino Kotobuki and Calbee miino 😊 A set of sake, miino soramame and a sake cup.
Slightly golden color. The saltiness of the miino enhances the sweetness of the future sake! Sake and salt go well together after all 😋.
Japanese>English
