I bought a set to compare when I stopped by the Bikan Historical Area in Okayama during GW 😁.
Personal ranking
Junmai Daiginjo -> Junmai -> Junmai Ginjo
Daiginjo is mellow, well-balanced and delicious after all 🤤.
This was the second bottle of Summer Pilgrimage Sake that I had reserved at the liquor store.
The entrance was mellow and smooth, with a touch of sweetness. In the second half, the alcohol spiciness comes, but it goes away nicely without leaving any spiciness on the back of the mouth.
The sake level is -3.5, so it is more on the sweet side, but in my opinion it is dry.
I thought it was just right for a mid-meal drink.
It would go well with sashimi!
I can't wait to see how the taste changes after a few days.
Second fermentation in bottle of nigori.
When the bottle was opened, there was a popping sound! sound when the bottle was opened.
It was white and shrieky.
It is surprisingly spicy.
It is said to go well with grilled sweetfish.
https://www.meimonshu.jp/
A fruity, juicy, low-alcohol sake brewed with white peach yeast from Okayama's famous white peaches. Sweet, sour and refreshing aroma like biting into apricots or plums.
http://kamikokoroshuzo.livedoor.blog/
A very different sake in our company.
More of a dessert wine
Chilled and served in a wine glass as an aperitif
with sweets for dessert
Kabishin's drink comparison: ‼️
The rice is Asahi rice🌾.
I'm trying to guess the specs after drinking it in secret, but after a lot of drinking, I lose the ability to think and miss it 😭.
Fresh apricot fruit aroma: ⭕️
Moist mouthfeel
Gently spreading sweetness and
Pleasant acidity⭕️
Very light and fresh on the finish. ❗️
Catchy design and sake name: ❗️
The earliest Shiboritate in Japan? (because the brewing year changes on July 1)".
The yeast used is the Tokyo University of Agriculture rose yeast PM-1, aka "Princess Michiko yeast," extracted from a rose associated with Her Imperial Highness Empress Michiko.
All brewers wear aloha shirts during the brewing process.
Alcohol content: 15%.
Variety used: Akihikari (100% grown in Okayama Prefecture)
Rice polishing ratio 58
Sake degree -10
Acidity --- 0.01
I was on a trip to Okayama in support of the Hanshin Tigers🐯.
A bottle at the hotel.
It is a low-alcohol sake from Kabishin, a local sake brewery in Okayama.
It has a gaseous taste, a hint of sweetness, and a refreshing feeling, making it a good toast or dessert sake 🍾.
From Hayashi, Tokushima: ❗️
Special aged version: ‼️
Rice: Akebono
Rice polishing ratio 58
17% alcohol by volume
Aroma of Shiratama
Chilliness on the palate
Luxurious sweetness with very slight acidity
Very long finish with hints of mellow lychee: ⭕️
Very glamorous: ‼️
Dignity that you wouldn't expect from a 5 year old wine: ⭕️
From Hayashi, Tokushima: ❗️
Special aged version: ‼️
Rice: Akebono
Rice polishing ratio 58
17% alcohol by volume
The aroma is very calm.
The spicy mouthfeel is surprising ❗️
The acidity is gentle and the luxurious sweetness spreads.
The aroma is also very pleasant, but the overall impression is that of white peaches.
This is what Kabishin is all about!
It is fresher than this year's Risshun ⁉️
When the temperature returns to normal, it has a sense of ripeness.
The aftertaste is long.