I drank it at the inn on Sado Island and enjoyed it so much that I bought a slightly better one as a souvenir.
It's called YK35, which is a bit pretentious and stylish.
It is sweet and fruity with a slightly spicy aftertaste.
It is my favorite sake so far!
> 100% Koshitanrei sake rice produced on Sado Island in Niigata Prefecture is used. It is a "farm rice that nurtures living creatures" certified by Sado City to create an environment where crested ibis can coexist in harmony. The rice is cultivated with reduced use of pesticides and chemical fertilizers, making it friendly to wild creatures.
It is characterized by its full flavor and crisp aftertaste.
The first in Niigata!
After YOASOBI's live and sightseeing in Niigata, I decided to drink this one-cup at the hotel.
I'm jealous of Niigata because I can buy a one-cup of Hokusetsu at a convenience store 😂.
I'm opening a bottle of this tonight to go with my dinner of sashimi (mainly white meat) 💁 This is actually my first post 😳.
Kitayuki Junmai Ginjo ver.N 2025BY✨❄️
I've been drinking it outside many times, but this is the first time I've had it at home.
I got this bottle on a recent live performance expedition 😊.
I've only posted about Masayo-san (Garakudai) from Sado Island, but this one has a very long history and is a legend.
Now, as for the tachiko, I like the aloe and mintiness with a graininess and coolness from the odorless because it is Koshi-tanrei.
It tastes like this is a food sake, with a slight soft rice sweetness and no harshness, as if you are drinking clean spring water that is like air.
Purchased at a department store sake festival
Supernatant liquid of nigori sake
White chocolate-like sweetness
Slightly acidic
Fruity aroma, but drinkable.
At the inn on Sado Island.
Hokusetsu, which I had been curious about since I did my preliminary research!
Easy to drink! It goes too well with fish and Henjin Mokko's fresh salami!
I bought some as souvenirs and look forward to drinking them.
It was a gift, but I had had Junmai Daiginjo before, but it had been a long time since I had had it (I checked my page on Sake-no-Wawa and found that I had had it four years ago), so it was fresh. It had a faint yellow color and a sweet koji aroma as I drank it down.
