Korean female entertainer
It was recommended to me when I was having a drink at Fish Grass.
Izumi Shuzo's mineral-based brand name, following Kinsen and Ginsen, combines "Amber" of Amber and "Izumi" of Izumi Shuzo.
Memorandum
I always buy Amber Spring when I see it.
Thick flavor and sweetness disappear easily.
You can also enjoy a slight sparkle.
Hyogo rice
Polishing ratio 60
To be produced in March 2025
Alcohol content 16.0
Sake meter degree -1.0
Acidity 1.3
☆☆☆☆☆
.......
Made with new rice produced in Hyogo Prefecture
Fresh and gorgeous aroma
Throat thickening and
The taste is full of flavor and sweetness.
Unfiltered unpasteurized sake
Sake with the yeast still alive and freshly pressed.
Memorandum
Following Shiboritate, taste Orikarami
Fine bubbles and soft sweetness
Hyogo rice
Polishing ratio 60
Manufactured in 12/2024
Alcohol content 16.0
☆☆☆☆☆
Memorandum
Amber Spring, which I started chasing last year.
Pleasant lychee-like aroma
Firm flavor and sweetness
Hyogo rice
Polishing ratio 60
Manufactured in November 2024
Alcohol percentage 16.0
Sake meter degree ±0.0
Acidity 1.5
☆☆☆☆☆
The third drink is the first time I see you. I didn't know it was from Nada in Kobe. Although I am a local, I did not know that. It was a little sweet and a little strong, and tasted delicious. I was satisfied with the sweet and tasty type today.
Hakuisen's newest sake, Junmai Ginjo Unfiltered Nama Sake. This is the first sake of the year from the brewery, brewed with freshly squeezed junmai ginjo rice from Hyogo Prefecture, and bottled without any modification or filtration. The koji rice is HYOGO SAKE 85, one of the next generation sake rice recommended by Hyogo Prefecture, and the kake rice is ordinary rice produced in Hyogo Prefecture. It is said to have a gorgeous aroma and a fresh, umami flavor that swells in the mouth.
Sake rice: Koji rice: HYOGO SAKE 85, Kake rice: Hyogo rice, Polishing ratio: 60%, Yeast: undisclosed
Served well chilled ✨
Tingling sensation of gaseousness that is typical of nama sake. The aroma is soft and sweet 😆.
Slight bitterness and acidity are in harmony with the soft sweet aroma. This sake has a freshness that only freshly pressed sake can have 🤤.
The bitterness and acidity stayed until the end, and the rice flavor came through at the end!
I paired it with the Tsuri Aji Sashimi and Chikuwa Isobe Tempura 👍.
The thick meaty horse mackerel sashimi was fresh and delicious and went really well with the sake. The chikuwa isobe tempura was also hot and packed with flavor!
Read "kokosen". Is it so-called Nada sake?
It has a beautiful aroma that is understated, and a crisp aftertaste that retains the rich sweetness of nama-shu. It is the type of sake that complements food well.
