手乗り文鳥
🌾Domestic rice 🅰️15 degrees
Eigashima Brewery is famous for its local whiskey. It is purchased in the pantry. This sake is made with Yoshino cedar barrels.
⭐️⭐️⭐️
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Explanation
This Junmai Ginjo-shu is made from 100% polished "Hyogo Yamada-Nishiki," the highest grade of sake rice, to less than 60%.
This junmai ginjo-shu is made from 100% polished rice of less than 60% Yamada-Nishiki from Hyogo Prefecture, the highest grade of sake rice.
It has a fullness and fine texture characteristic of Yamada-Nishiki,
Please enjoy its fullness, fine taste, and gorgeous aroma.
The name of the brewery says it all.
This sake also goes well with sashimi.
Japanese>English
dorankdoragon
Yellowish in color with a moderate aroma 😔.
Soft, clean and slightly sweet taste 🍶.
The label is cute.
Japanese>English
オゼミ
2023 0706
xxxx
Kamitaka
300ml
Ginjo-shu
Polishing ratio 60
Ginzukuri
Eigashima Shuzo
Akashi City, Hyogo Prefecture
Japanese>English
Kamitaka純米酒 水酛仕込み
マービー
I wandered into a liquor store in Tenma, Osaka,
The owner recommended this sake.
The owner recommended this sake, which is made using the mizu-hashiroshi method from the Muromachi period (1336-1573).
It seems a little dry, but has a good balance of umami and acidity, which is not the trend these days,
It is not the latest trend, but it is a good sake!
Japanese>English
えりかりん
Junmai-shu, Junmai-shu, Mizuhashirokomi
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なま
A dangerous sake that is delicious both hiya (hot) and hot sake (warmed).
Strong and dense, but not too much aftertaste.
Goes well with food.
Japanese>English
カープ君
Sake from the Eigashima Brewery, famous for its Akashi Whiskey in Akashi City, Hyogo Prefecture. It is brewed using the mizu-hashiroshi brewing method from the Muromachi period (1333-1573). The color of the sake is a bright golden yellow, and the taste is quite unique, with a strong acidity and a delicious sweetness. It is perfect with simmered dishes and other darkly seasoned dishes.
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Kamitaka新酒 初しぼり
n.t021209
Akashi City, Hyogo Prefecture.
Eigashima Sake Brewery.
Japanese>English
ぜんさん
I bought it because of the mizu-hashiroshi brewing!
I had heard of mizu-hashiroshi, but I had never heard of mizu-hashiroshi.
I found out that mizu-hashiroshi is made from lactic acid fermented soya water while nama-hashiroshi is made from plain water.
It has a moderate acidity and a deep, lingering flavor that I think I'm going to be addicted to.
The price was cheap, about 1000 yen, so I will buy it again 🍶.
Japanese>English
赤兎馬
.
A little dry going in, but a little sweet on the aftertaste!
It was quite tasty!
✩3.5
Japanese>English
のび太
I was attracted by the label of the dark Yamabuki colored Junmai sake.
It is indeed a color like mizuwari.
The crisp acidity is pleasant.
It is a mature sake.
Japanese>English
肉林 潤
Slightly sour
⭐︎2.2
Japanese>English
ウッニ
At the Tavern.
Super duper easy to drink!!!! Delicious!
Sake degree +0.5 apparently!
It was the one for my palate ^_^🍶.
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