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ちゃうすIs this a characteristic of Kume-Zakura? This sake also has a strong yellowish color, rather than clear, and looks like it has a deep flavor.
As I had expected, it is a very flavorful and fragrant sake!
It goes well with fresh sashimi from the Sea of Japan. DaiThis Tottori sake is made from Tottori's original sake rice "Strong" (🌾), which was once cultivated in the Showa period (1926-1989), but was later revived thanks to the efforts of those involved.
Rokumaru" refers to the 60% rice polishing ratio.
It is characterized by a strong acidity, and has a full-bodied, robust aftertaste!
Maybe it would be good to pair it with a strong-flavored entrée 😄. はせゆきAt the Sake Fair
Powerful introduced in Rokkaku-san's program
First check-in in Tottori Prefecture
We also had some warmed sake! mSleeping, caramel.
The balance of sweetness is really good.
Delicious. ogwStrong Junmai Ginjo-shu from Tottori Prefecture
It is read as "Goryoku".
It is said to be made from "Goryoku," Tottori Prefecture's sake rice, which is said to have a longer history than Omachi.
The rice is polished to 50%, making it a junmai ginjo of the daiginjo class.
The taste is dry, light, and refreshing. It has a rather structured taste, but it is just right, not too thick or too thin. It is firm yet refreshing at the same time. The spiciness is just right and there is no alcohol smell. A sake with a high degree of perfection.
Quite tasty. Highly recommended. たいちゃんI drank it hot. I think it was sweet. kazuDry with a clean aftertaste. RecommendedContentsSectionView.title
