Junmai Ginjyo Nama-zume Toyokuni Chiyozu
Chiyotsu Toraya Corporation(Sagae City, Yamagata Prefecture)
Rice: Toyokuni, Polishing ratio 55
Yeast used: Yamagata yeast, Alcohol 15%.
Sake degree +1, Acidity 1.2
Yamagata Sake Wholesaler's 28th Limited Hanpukai May delivery
This junmai ginjo-shu is made from Hokuni, a restored rice produced in Sagae and grown under contract. With its delicate aroma and clean, dignified taste, it is a sake to be enjoyed with a meal." ←From the official pamphlet of Yamagata Sake Wholesaler. The second half of the May delivery of the Yamagata Sake Wholesaler's hanpukai.
The low acidity is said to be described as "light" with a smooth and refreshing taste.
The land is blessed with good quality rice and water, and we are thankful and proud of it. The sake is a classic (I think), but it is a delicious sake with class, elegance, and dignity (*^^*). Sagae City (also famous for sagae and cherries) is home to the famous Jionji Temple, which has been designated a national historic site. Yamagata and Kotobukoraya are the best - thank you m(__)m
Ingredients Miyamanishiki
Alcohol percentage 17
Polishing ratio 50%.
This special limited edition sake was pressed on February 4th, the day of Risshun.
It has a fresh gaseous sensation and a gentle umami taste, and it finishes quickly.
This sake won the gold medal in the heated sake contest.
A glass of cold sake.
A strong umami flavor.
Strong and robust.
This is delicious enough.
A glass of cold sake.
It is different from the previous one and has a gorgeous flavor.
It is also delicious.
So how good is the hot sake?
The umami, acidity, and bitterness come together well.
This is a gold medal winner.
This is a sake that I receive every year as a regular tax payment from my hometown 🍶.
It has a freshness that is typical of new sake and is very tasty ✨.
