From the impression of the bottle and the label comment, you would think it was a clean and clear sake, but once you take a sip, you are hit hard with the impact of a dry sake 🍶.
Rice: Rice grown in Niigata Prefecture
Polishing ratio 45
Alcohol content 15
Brilliant ★★☆☆☆☆☆☆
Mellow ★★★☆☆☆☆☆☆☆☆
Heavy ★★☆☆☆☆☆☆
Mild ★★★☆☆☆ ☆☆☆☆
Dry ★☆☆☆☆
Light ★☆☆☆☆
Likability ★★☆☆☆☆☆☆☆
It was an eye-opener in a way 🍶.
This year, too, the three-year aged sake "Momiji" was released from the brewery.
First, it was served cold. It tastes mellower than usual this year. I had cumin edamame with chili pepper as a snack, and it was just as strong as the other dishes I had!
Next time, let's drink it heated. The recommended temperatures are 15°C and 40°C.
This is the sixth type of Kirinzan.
I drank Kirinzan at Kongoan in Jimbocho, Tokyo, before, but that one was traditional dry, known as "Denkara," while this one is super dry.
This one is much spicier.
The sharpness is also excellent. This is sake! It's like "This is sake!
Autumn sake version of Kirinzan Yawaraka
Gorgeous aroma 🏵️
Sweet and fruity 🍒.
Sourness can be felt in the middle ✨.
Light and refreshing 🎵
Gorgeous and shuffling aftertaste👍️
unadulterated sake
The sweetness spreads more softly than that of ginjo. Light and mellow, with just the right amount of sweetness. 86 points
Sweetness: 2.7
Acidity: 2.8
Dryness:2.6
Hinted aroma:2.6
Junmai Ginjo Yukinoshita
The aroma and taste are honey.
It has a slight sweetness.
It has a clean aftertaste and is a beautiful cup.
I love it. 110 points.
type of sake brewed by low temperature fermentation from white rice milled to 60%
Crisp, with the sweetness of rice spreading in the mouth. The aftertaste is dry. The acidity is also crisp. It is a crisp sake. 85 points
Sweetness: 2.5
Acidity: 2.8
Dryness:3
Aroma: 2.5
