あうあうえやゆな
Modern sake, my favorite.
Sweetness and gasiness can be felt, with a strong umami flavor.
Overall impression is heavy.
Rice polishing ratio 55%, Sake degree +4, Alcohol 15
Japanese>English
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ゆきの美人Yukinobijin
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Yukinobijin山田錦 6号酵母 超辛
ひろん
The best tasting!
Japanese>English
ragiragi
3.8
Yukinobijin純米吟醸 秋仕込みしぼりたて生酒
ももさん
♥
肴と魚
The first sip is fruity and the aftertaste is delicious.
Japanese>English
um
Alcohol content: 15
Omachi, Yuki no Bijin Junmai Ginjo Omachi
Polishing ratio: 55
Yuki no Bijin's Kijoshu. Yuki no Bijin Junmai Ginjo Omachi is used to make the sake.
The image of kijo-zake is that it is extremely sweet and therefore suitable for an aperitif or dessert sake, but this one has a very high acidity.
The alcohol content is higher than other kijo-zake, so I felt it could be enjoyed as a mid-meal sake, making the most of its acidity.
It is a good match for crackers with cream cheese.
Japanese>English
Yukinobijin秋 しぼりたて生酒
aki
Fruity mood.
Feeling grapey. Delicious.
Japanese>English
yas
emi蔵
あーし
雄町
Yukinobijin純米吟醸 改良信交
ita
3.7
sakepower
It's for the record of my drinking 🍶📸😋.
Japanese>English
与野
I drank it on a business trip to Akita.
It was spicy and tasty, but I don't know where they sell it in Tokyo...
Japanese>English