This is a gem of a bottle that was left on the sparse shelves due to reduced shipments. It has a round, mild sweetness and flavor. It has a refreshing aftertaste with a light acidity.
Pear-like aroma. Tingling and schwarziness. Rather bitter taste.
Is it going to be gorgeous? I thought so, but then I got the impression of bitterness. Is it being tightened there?
It says to store it at 2 degrees Celsius or below. It must be too warm in the vegetable room. I'll have to move it.
I'll have to move them.
...I moved it, but it was put back in the vegetable room on the second day 🥲.
I don't feel the tingling, but it still goes on mildly and finishes with bitterness.
I'd like to drink it a little more chilled...
Second bowl at the same soba restaurant 🎵😍🎵
More acidic than the previous Imanishiki, with a slight oaky taste, but with a nice sharpness.
Despite the slight quirkiness, when you put it in your mouth with your food, the quirky taste disappears and only the acidity remains, leaving you with a sharp, clean taste that goes down smoothly 🤓.
It is also delicious 😋.
★★★★☆
Ono Sake Brewery Dawn Mae Junmai Nigori Sake served cold.
Miyamanishiki" grown by contract farmers in Matsumoto City is used.
It has a light flavor and a smooth, sweet mouthfeel.
Easy to drink.
Purchased at Koyama Sake Shop in Tama City, Tokyo.
Before dawn in the middle! First of all the name is great 🌙
I personally love muddy sake, so I thought I'd like it the best.
It was very rich and flavorful!
Junmai Ginjo using the fantastic sake rice "Kinmon-Nishiki" with a beautiful taste and rich aroma
Kinmon-nishiki is a variety of sake brewing rice born in Nagano Prefecture and is a crossbreed between Takananishiki and Yamadanishiki. It was developed in 1964, but was no longer used due to difficulties in cultivation.
In recent years, it has been revived due to improved cultivation techniques, and is now known as the "fantastic sake rice" of Shinshu.
In the production process, we pay attention to the soaking time because the rice absorbs water quickly.
Junmai Ginjo made with this rice is one of the driest of the pre-dawn varieties, and it has the characteristic clean taste and rich aroma of Kinmon-Nishiki.
Junmai-shu made from 100% Yamada-Nishiki Tokutei Rice, which is said to be the best sake rice.
It goes well with food.
This junmai sake is made from 100% Yamada-Nishiki Tokutei rice produced in Shimo Tojo, Ono City, Hyogo Prefecture, which is called the best sake rice.
It has a good citrus aroma and is clean, clean, and dry.
Pear-like aroma. Soft, light and dry. Sourness and umami. Bitterness at the end. Delicious when well chilled.
Purchased at the brewery opening on May 11. A limited edition commemorating the 160th anniversary of the Ono Sake Brewery. It may still be sold at some distributors.
The rice is Yamadanishiki produced locally in Tatsuno. The water is from the underground water of Mt. The eye-catching picture on the label was drawn by Atsushi Hagiri, a manga artist from Kita Ono (currently serialized in Shonen Sunday), in the image of a toji (master brewer)!
The "Z" represents the desire to reach out to the Z generation. What a surprise.
Hello, old man 😃
Oo! Nobby noticed that one before was 200CI ‼️ Congratulations ㊗️🎉㊗️
We are the bubble generation 😅 also known as the X generation, should we drink the No.6 X type 🤔?
Dear Jay & Nobby.
Thank you very much. I was grinning as I matched the Kishi no Matsu (very rare sake) with the 200 CI and the Nagano 100 CI.
It is a good way to enjoy not only capturing the thoughts of the sake makers but also finding the meaning for yourself.