Type: tokubetsu junmai, rice: Koji Yamada Nishiki, Kakemai Gohyakumangoku, polishing rate: 60%, SMV: +1, acidity: 1.5, amino acid: 1.8, yeast: No. 9, alc.: 15%
I had Yoka's JDG for comparison. This TJ has more umami and higher amino acid content. More flavor of rice. It is great drink and goes well with fish.
Type: junmai daiginjo, rice: Yamada Nishiki, polishing rate: 40%, SMV: +3, acidity: 1.2, amino acids: 1.1, yeast: Kumamoto yeast, alc.: 17%
They had this sake on promotion in a sushi restaurant.
Lovely strong ginjo aroma that suggests freshness. Full bodied and elegant drink, slightly fruity. Delicious. Went very well with raw tuna. I loved the high alcohol content of 17%
I would buy this again any time ❤️
I drank a bottle of Yatsuka's special junmai and it was delicious! So I had a glass of ginjo as well. It was delicious! The ginjo is more refreshing, but it also has a delicious flavor and may actually be a luxurious sake.
Sweet and sour, delicious cold, room temperature 112110
Slightly sweet ginjo aroma
Easy to drink, with a gentle mouthfeel that slowly gives way to a delicious flavor.
This is also a 3-day record.
Chiebijin was not enough, so I threw in a small bottle.
This is the pink label of Yatsuka, which I have come to like!
It feels more rounded than Chiebijin.
Delicious!