Our first sake.
Tenju Junmai Daiginjo Tokyu Department Store Limited Edition.
It was a gift from my wife's sister.
It came in a very expensive looking box.
It is a kind of sake that I would not touch by myself.
When you open the bottle, you can smell the sweet and fruity aroma.
The mellow and deep sweetness was not fruity, but rather honey-like, with a slight sourness and bitterness.
It is very easy to drink.
It's a pretty fresh drink.
The aroma and flavor is like muscat, but refreshing.
It has a sweetness, but it is crisp and dry.
I found another good sake!
Preferred: ★★★★★
Cold sake: ★★★★★
Cold: -
Lukewarm: -
Hot: -
Refreshing aroma, good gasiness, mellow flavor, and a sharpness that brings it all together at the end.
Salted grilled hokke, bitter gourd stir-fry
A gift, a limited edition sake from the sake brewery opening.
Slightly chirpy, the spikiness was harsh on the first day, but calmed down considerably on the second day. Slightly floral aroma and generally gentle Tenju taste.
It is rapidly rising as a brewery in my opinion!
☆☆☆☆
17 degrees
The moment you drink it, you will feel the rush of sake, with a sweet but clean finish.
Although it is 17%, it does not feel heavy.
As time goes by, the heaviness gradually comes out.
It is easy to drink cold, so it may be the type of sake that becomes dangerous if you drink more and more of it.
I like it when it's cold.
I don't like it at room temperature.
Seisen Cup 🍶.
Souvenir sake from my trip to Yamagata 😆 Cold sake. Sweet and delicious. A little bit muscat. A little bit of brown sugar. Slightly dry aftertaste. When combined with udon noodle soup with meat maitake tsukemen, the spiciness comes out and it becomes sharp. It is delicious.
Purchased at Yajima Station, Yuri Kogen Railway 20241104
This is the drink I had at that Eiraku Restaurant. It was too late to take a proper picture.
It is a good "dry" sake. It has a sharpness that goes well with fish, and is good for the last half of a nightcap.
Location Yurihonjo City, Akita Prefecture
Rice type Gusan
Type of Sake: Junmai
Rice polishing 70%.
Alcohol 17°.
Yeast: Kyokai No. 7
Sake meter: +15
Acidity 1.9
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1 green apple type?
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2.5
Sweetness 1
Umami 1.5
Bitterness 1.5
Rings out clean, sweetness and bitterness of alcohol
Impression Fresh fruity dry
The aroma is subdued but refreshing.
In the mouth, there is a fresh and tangy feeling derived from nama-shu and a firm acidity, which makes you think it may be unexpectedly fruity.
However, it has a good sharpness, and immediately after that comes a firm alcoholic aftertaste. Dynamic and good in many ways.
Repeat Score 2.0
Slightly hard, unpasteurized sake. It has a bitter taste and goes well with spring wild vegetables. We enjoyed it with soaked rape blossoms, tempura of cod sprouts, and wakatake (bamboo shoots).
Tenju Junmai Ginjo, with a sweet but not persistent aftertaste, can be used as a food sake. It is recommended for carpaccio with fruit, gentle simmered dishes, sake beginners, and those who are not very strong drinkers.
This is another special junmai sake for spring.
Fresh and sweet with acidity.
Rice polishing ratio: 65 %.
Rice ：Ginsan
Alcohol percentage: 14 %.
Yeast used : K1401
Sake meter degree: 1
Acidity: 1.7
I imagined it to be somewhat fruity because of its Akita name and appearance, but it is not so. It is drier than I expected, and the sourness comes through the nose, but the flavor through the nose is refreshing and delicious!
