Today is the longevity of Biwa.
This sake is from the town of Imazu in Kosai, Shiga.
It is located in the shopping district of Imazu.
The store recommended the Daiginjo, but it was too expensive to buy, so I chose this one.
The aroma is slightly fresh and yogurt-like.
The bottle says that it is recommended to be served at room temperature, so I drank it at room temperature and found it to be a deliciously dry sake. The sweet and sour taste sharpens for a moment, then the milky flavor spreads, and the tangy bitterness tightens it up.
The alcohol content is 15%, but the mouthfeel is more alcoholic.
It has a unique flavor. It becomes very light when heated.
Personally, I prefer it warmed up.
I have been thinking about buying Biwa Chouju for a long time, but never had the courage to go into the store.
Why is it that I go shopping in the shopping arcade?
And when you buy Biwa Choujyu, please buy the eel as well. The eel around here is delicious!
Personal preference 3.5/5
Rice polishing ratio 50%.
Alcohol content 16
It's getting colder!
I feel like it's time to have a series of nabe (pots and pans)!
This time, I got a bottle of Ikemoto Shuzo's "Ai Shibori" from my parents.
The website says it's dry, but I didn't feel it was that dry because of the subtle umami and acidity!
It was more like a white wine than the Chitose we had the other day.
I ate a lot of fried shishamo at the supermarket because I thought it was delicious, but I had stomach problems the next day😅.
Thank you for the food!
Good morning, Ofuji-san!
I'm in Shiga but haven't had it 💦I'd love to try it if it's like a white wine! I think it's time to have a hot pot at my place too 😊🎶.
Ofuji-san...........................concha♪
You're still young, what's wrong with your stomach😅
I hesitate when it says "dry" but if it's like white wine, it might be good.
Good evening, Pon-chan.
I have a lot of sake in Kyoto that I haven't had yet.
I think it would probably go well with cheese!
I immediately bought a lot of tofu for nabe ✌️.
I drank it by the glass, so no pictures😅.
Easy to drink, light on the palate and comes with a solid aftertaste at the end.
Delicious sake.
I also tasted a junmai daiginjo from a nearby brewery called "Fujiki" which was delicious and I can't wait to drink it!
Longevity of Biwa.
It has a rather light flavor, but it is not thin and has a strong taste. The taste is fruity and reminiscent of white wine. The aroma is not strong. Although the assertion is weak, I felt a little sourness.
The impression of freshness may be due to the fact that it is a fresh sake. I felt a slightly different aroma spread in the mouth. I usually drink fire-brewed sake, so it may have just been that I felt so.
It was surprisingly tasty, but if I were to give it a personal score, I would give it a 70/100.
New summer sake that is hard to drink 🍶😭😭😭😭😭😭
Why?
Beware of spewing in red!
The head of the screw cap is swollen even before the bottle is opened.
I twist it a little. It immediately spurts out. 😱😱😱😱
Oh no!
After 35 minutes of repeating the process, the bottle was finally opened👍👍
Active nigori sake is dangerous!
The mouthfeel is like champagne, with a unique rice sweetness and a creamy, smooth, crisp aftertaste 😋😋😋.
However, the cool sensation can only be experienced on the day the bottle is opened, and after that it becomes a normal nigori sake 🍶.
We stayed at a ryokan that only serves sake from Takashima city.
We were told that it was a delicious sake, so we were served this Kurarajin.
It was drier than expected. It is just right as a food sake.
This is also our first time to visit this brewery. I'm glad to see that they have a lot of unpasteurized sake. I completely forgot about the bad things at work and went into drinking mode.
Just like the label on the back, this sake has a lot of flavor, but it's not heavy. Even though it was nigori, it didn't feel sloppy. It was an easy to drink sake.
I bought it on a pilgrimage to a sake brewery to visit the brewery.
It is thick. It has a full body.
It's full-bodied, and it's a little hard to keep drinking, so I tried it on the rocks, which I've avoided until now.
The label on the back says to drink it on the rocks or with soda 😚.
It became very easy to drink, and the heat encouraged me to accelerate.
The aroma of bran is strong in the mouth, but not overpowering, which I personally prefer. We had it during the fresh green season, but the bottle design fits the cherry blossom season.
This is a Daiginjo with a 40% rice polishing ratio. I haven't had many daiginjos that aren't pure rice, but it's as good as you'd expect from a low polish ratio! There is a weight to the taste.
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