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 ✨.
4.4/5.0
It comes in easily, but it has a lot of flavor. It is very deep.
It goes well with shabu-shabu, especially with ponzu (Japanese citrus juice) flavor. Good sake and good snacks. It is the best.
It is said to be a limited edition sake of the Japan Famous Sake Association.
I can't find the name of the brewery in Sake-no-wa...
The official name is Chiyouju Toraya Co.
The brewery makes Kasumijoju and Sanhyakunen no Toraya.
It seems to be a branch of the Kotobuki Toraya Brewery.
This is the first time I have had Chiyotobuki at home. The rice is Haenuki and Miyamanishiki, and they use Yamagata yeast. It has a mild sweetness. The aftertaste is nutty and lingers for quite a long time.
I bought it because I was impressed with Chiyotsu I had at another sake shop, but 🤔.
The second day, the sweetness increased, but I don't like the nuttiness that comes out.
Wine level +3, acidity 1.3.
Aroma: light white floral
Body: crisp
The aroma of Miyamakoi is thin and light, with few layers, and is dominated by ginjyosu aromas such as white flowers. The taste is pungent and the astringency is obvious in the finish, so it is a good wine to serve with sushi to minimize the astringency.
