Purchased at a liquor store near Chidori Station
Drink cold.
Slightly yellow in color but not cloudy
Weak mature aroma with a savory flavor.
Slight ginjo aroma in the back.
Strong rice flavor and sweetness spreads on the palate.
A slight dryness slowly passes through the nose.
The aftertaste leaves a richness in the mouth.
It goes well with stewed beef and salty cheese.
It is good with slightly light-flavored herring roe to refresh the palate.
To be served lukewarm
The aroma has a strong smell of alcohol.
The strong dryness spreads with the delicious taste of rice and leaves your nose at once.
Heat it up
The smell of alcohol remains, but the aroma of the sake itself is not lost.
The flavor is less broad and punchy than lukewarm.
As the label on the back says, it tastes best lukewarm, but compared to cold sake, it is easier to serve with herring roe, etc.
I flinch for a moment when I hear that the temperature is 19 degrees, but I take it while drinking lots of soothing water. It is delicious! The alcohol is not so strong, and the flavor and aroma of rice and the crisp, dry taste are good. We served it with vinegared wasabi stems, tofu paste with persimmon and greens, char-grilled duck, and croquette soba noodles. Alcohol content 19%, rice polishing ratio 60%.
I was curious about the label.
It's kind of cool, isn't it?
Of the three cups of Yamanaka-san's today
the color and taste were the darkest.
After putting it in my mouth
After taking a sip, there was a change in the taste. There was a change in the taste.
The result is a refreshing taste.
It was like when I drank Houyo from the Mukai Shuzo brewery in Kyoto.
Limited edition Junmai Ginjo Hiyoroshi
I like the mellow mouthfeel after letting the bottle sit for a while after opening.
Rice used: Miyamanishiki
Rice polishing ratio: 50
Sake degree: +1.5
Acidity: 1.9
Yeast used: AK-1
Alcohol percentage: 16.3
Izumiya Shiro
Junmai sake from Amano-do. This is a light, easy-to-drink sake that can be easily paired with meals.
Ingredient rice: Akita rice
Polishing ratio 65
Sake degree +3
Acidity 1.8
Alcohol content 15.5
Izumiya Shiro
Junmai Ginjo made with Ichihozumi sake rice produced in Akita Prefecture. Ichihodzumi's parents are listed on the back of the label. It is a cross between Niigata's Koshitanrei and Akita Sakekomachi.
It has a slightly spicy, refreshing taste.
Rice used: 100% Ichihodzumi from Akita Prefecture
Polishing ratio 50%.
Alcohol content 16%.
Izumiya Shiro
☆☆☆☆☆
Frog label
Is it a little greenish? Maybe it's the green of the bottle...
Complex acidity and bitterness enhance the flavor.
Frog's awakening feeling? But it tastes like something awakened!
The first sip is a little dry and the aroma is a little light, but after a while the aroma starts to fade and the taste is clean and dry.
The rice polishing ratio is 80, but the aroma is refreshing. After a little time, the aroma changes to that of soy sauce.
Asamai Shuzo
Junmai Ginjo Ichihozumi Hiyoshi Oroshi
The brewery is located in Hiraga-cho, Yokote City, Akita Prefecture.
The rice is polished to 50% Ichihozumi grown in Akita Prefecture.
The rice is a new variety that is a cross between "Koshitanrei" and "Akita Sake Komachi".
The new variety is a cross between "Koshitanrei" and "Akita Sake Komachi".
Gentle, fresh and fruity aroma,
The flavor of the rice is firm, and the taste is gentle, fresh, and full.
Fresh and full-bodied on the palate.
#Japanese Sake
