Kihachiro Kato Shuzo, Tsuruoka City, Yamagata Prefecture, Japan Tomizu Special Junmai
This sake is brewed by the famous brewery in Daisen, using the Tokusui method of sake brewing from the Edo period (1603-1868): "ten stones of rice, ten stones of water, and ten stones of rice".
It is a rich and sharp sake 😊.
#Fukuoka Airport#
I've completed my business in Fukuoka and I'm heading back to Tokyo😅.
I had Hajime "Jusui" at the lounge.
ANA lounge, consistently a little spicy and tasty, right?
I like that choice 🤩.
Where normally the ratio of water is high, this junmai-shu is made with 10 koku of rice and 10 koku of water, concentrating the flavor of the rice.
It is a mixture of spiciness and sweetness, with a hint of sourness.
Is this the umami of rice?
It was placed to the left of the first place in the liquor store's popularity ranking, with the word "Hall of Fame" written on it. It is gorgeous and very easy to drink.
Purchased at a local supermarket
It has a dry, tangy texture with a melon-like ginjo aroma, and although it is called junmai sake, it tastes like junmai ginjo, making it very easy to drink.
It is easy to drink at first, but after a while, you will notice the mellowness of the sake.
It is hard to believe that the rice polishing ratio is 60%.
We enjoyed it very much!
