A kijoshu made to commemorate Amano-do's 100th anniversary. (And this is the 100th sake I've checked in on! 🥳)
The mellow aroma of barrel-aged sake and the sweetness of kijoshu gave me the experience of "sake of a different dimension," as the saying goes ✨.
This may be the first time for me to taste such an easy-drinking rice flavor in the aftertaste. To put it another way, there is no alcohol taste.
Junmai sake often makes me think, "Ah, there is an alcohol taste," but there is none.
The balance between the umami of the rice and moderate acidity, and the calm aroma are good.
It looks like it would be good warmed up.
Junmai Ginjo made from two types of sake rice, Akita Sake Komachi and Miyamanishiki. I still like its soft taste. It also has a nice sharpness. Akita sake is good!