亀山 太一
Crisp flavor comes through at the point of aroma.
Dry, umami type. Good for roasted motsu
Japanese>English
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媛一会媛一会
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Location
1507 Miyoshi, Saijo, EhimeOpen in Google Maps
Timeline
tomico
Mellow sake. It is full-bodied and deep! I think I prefer to drink it chilled.
Japanese>English
しんしんSY
Let's drink some more 🍶.
We still have a few more sakes to drink tonight!
Let's drink Ehime's sake!
When I was working in Shikoku, I only had a chance to drink sake in Kochi. I was not familiar with Ehime sake, but this is delicious!
It is labeled as a summer super sake.
I wonder if it's hiya-oshi?
Knowledge
Type: Junmai Ginjo
Rice: Matsuyama Mitsui (produced in Ehime)
Polishing ratio: 60
Alcohol percentage: 15
Japanese>English
媛一会しずく媛 旨口 純米酒
くま吉
Drinking at a tavern near Kyushu University Hospital
Drink with hot sake
Clear and colorless
Full aroma
Slightly light rice flavor on the palate
Medium lingering aftertaste
The aftertaste is refreshing.
A food sake that refreshes the palate to some extent, but does not pair well with snacks.
Japanese>English
ゆき
夏酒スキー
K'。
It's like a full-bodied dry...sort of. (...____)
Japanese>English
ゆうちゃん
Ehime no missus ⁉︎ was soft and gentle.
It's delicious!
Japanese>English
媛一会夏酒 純米吟醸 無濾過生原酒
Lucky_Field7
A sweet, refreshing, summery drink 🍶.
Japanese>English
デイデイ
Yeah, it was delicious.
Sweet, yes.
A drink that I drank only at this time of drunken standing drinking.
Sake, today that I drank, will continue tomorrow, it's too good to drink the last train.
Well, tomorrow, too, work.
Sake is gone, and I could drink today, too. Thank you very much.
Japanese>English
gon78
1737 2023/6
Ehime Ichikai Junmai Ginjo
ORIGARAMI NAMAZAKE
Junmai Ginjo Unfiltered Nama Sake
Matsuyama Mitsui from Ehime 60
+2 2.0 15° 23/5 A+
Ehime Saijo City Takeda Shuzo
1800 3300
Slightly sweet with a good acidity and a soft, good balance.
The initial impression is mild, but the more you drink, the more you slowly feel the umami.
It is a sake that keeps on going.
Japanese>English
tksg1105
While it is a gentle Yamahai, one year of aging has given it depth and a very well-balanced umeshu.
Japanese>English
あおい
Slightly cloudy
Slightly spicy, refreshing
Easy to drink
Japanese>English
Kiru
Hope I Spring Water Junmai Ginjo UK-7
Rice：Matsuyama Mitsui 100% produced in Ehime
Spring water：Uchi-aniki
Sake: 60% refined rice, 15° alcoholic strength
Appearance clarity：Saen
Color：Transparent
Viscosity: medium
Aroma intensity: weak
Complexity: simple
Aroma of ginjyosu: apple
Raw Aroma: Steamed Rice
Matured aroma
Performance: Aroma of steamed rice with some apple ginjyosu aroma.
Flavor intensity: Medium
Complexity: Medium
Sweetness and pungency: medium pungent
Sweetness: pear, pomegranate
Sourness: Apple
Bitterness: Carbonic acid
Flavor: Steamed Rice, Nuts
Other:
Performance: In the mouth, the aroma of pear with watery sensation has a slightly hard bitterness of carbonic acid and a deep bitterness of pomegranate, and the taste of steamed rice has some nutty aroma and apple acidity. The wine is medium-bodied, with a less aggressive ginjyosu aroma and hardness, and a soft taste.
Aftertaste: medium
Finish: Medium
🌟🌟🌟🌟🌟 ⭐️
Chinese>English
ゆき
I drank but I don't remember (; ___)
Japanese>English
つよーだい
I bought an incense tree called Palo Santo 😄.
It's supposed to ward off evil spirits and bring happiness.
For some reason it brought me 7000 yen blue kip 😭
A violation of a stop sign 🤣.
My first time in Ehime 😁.
Is it a characteristic of the rice called Matsuyama Mitsui?
It doesn't have a strong feeling but
But it's light and milky.
Delicious✨
It's similar to the one I had before.
Toyojun was also made from a rice called Oita Mitsui
I guess it's a characteristic of this rice 🤔.
Japanese>English
chikumo
Hello Mr. Tsuyodai 🌞.
Oh, what a disaster❓Yay!
They hide for all those kills 😤.
Glad your drink was good.
Japanese>English
つよーだい
chikumo-kun good morning 🥰 really a disaster 😭 well it's a good thing we didn't have an accident 😅
Japanese>English
Kiru
Hope I Junmai Daiginjyo without filtered raw sake bag Shibori
Rice: Matsui Mitsui 100% from Ehime
Sake: 50% refined rice, 14° alcohol
Sake strength +4, acidity 1.4
Clarity of appearance: Bokke
Color: transparent
Viscosity: slightly higher
Aroma intensity: weak
Complexity: medium
Aroma of ginjyosu: cantaloupe, apple
Aroma of raw material: steamed rice
Maturing aroma
Performance: The aroma of clean raw materials is dominant, with some melon and apple ginjo aromas.
Flavor intensity: medium
Complexity: medium
Sweetness and pungency: medium
Sweetness: apple, sugar
Sourness: Carbonic acid
Bitterness: Carbonic acid
Aftertaste: steamed rice, rice bran, chocolate
Other.
Performance: Aromas of rice bran, chocolate and other raw materials in the mouth, carbonic acidity and apple sweetness, with some sweetness like treacle. The wine has a thick body, thicker aroma of raw materials, and a clean finish.
Aftertaste: low
Finish: short
🌟🌟🌟⭐️
Chinese>English