Junmai Daiginjo-shu is brewed with rice that has been polished to a ratio of 30% and shaved down to 70% of the brown rice. The moment you take a sip, you will enjoy its full, mellow aroma and rice flavor, with just the right amount of sweetness and a hint of acidity.
Alcohol content: 16.5%.
Ingredients: rice, rice koji
Rice: 100% Bizen Omachi
Rice polishing ratio 30%.
Condition:New
Rice polishing ratio 30%, alcohol 16-17%.
Rice used: 100% Bizen Omachi
Sake degree -3.0, Acidity 1.3
Yeast used: Ogawa No. 10, M310
Color
Slightly transparent
Aroma
Gorgeous aroma of strawberry
Taste
Strong attack, sweetness spreading quickly, then light bitterness
Strawberry-like sweetness, a little sourness, and light bitterness
The less acidity, the more strawberry milk-like flavor can be felt.
Sweetness>Sourness>Bitterness
Aftertaste
Sweetness, a little alcohol lingers.
A good food sake
Strong sake taste, not bad, but...
Very tasty
Beautiful, strong, with a long-lasting sweetness.
Minty aroma in the nose after sipping.
Omachi and Aizan are better to drink by themselves.
😀😀😀😀
Super Kudokyuu Jr (series?) Ha,
I was going to buy it last year because it had a good reputation.
but it was sold out immediately.
I managed to get it this year.
It was so good!
Super Kudokibe J r Bizen Omachi Junmai Daiginjo 30 4400 yen
The last few times I put off a good sake because it was too good to waste, it fermented or tasted bad. This sake was also left too long to drink at New Year's, and I was in a hurry to open it right away. I was disappointed to find that part of the stopper was moldy and I was disappointed to find that I had done it again 😨😱, but the glass and the aroma are good 👌...the first attack is also mattari sweet, this is kudokyuu ✨👏✨👏✨👏✨👏.
I'm really glad it didn't taste bad.
My wife and I summited Mt. Takao today and this was our reward for walking for 3 hours 😊.
drinking at home (as opposed to going out)
Date of production 2023.5
100% rice produced in Haguro-machi, Yamagata Prefecture
Polishing ratio 30%.
From the etiquette
Ultra-high milling ratio 30%.
We don't think it's enough to just cut down the rice, we just want to understand the sake rice and challenge its possibilities.
Rejuvenation of brewers, diversification of sake qualities, low alcohol content
The speed at which the world is evolving, don't be late, don't be in a hurry, don't be in a hurry, don't be in a hurry
Maybe I'm a bit conservative, but I'm not looking forward to the future of sake.
I'm looking forward to the future of sake.
It's a good one.
And he's super.
I wonder what kind of talker you have to be to be that good? LOL!
The most important thing is that the drink is a dark strawberry 🍓.
I thought, "This taste will probably turn into caramel later, right? I drank it all while it was cold thinking 🍶.