The sake is very easy to drink at 16°C and has the fullness of junmai sake, with little of the bitterness and astringency characteristic of new sake.
Sake rice: Yamada-Nishiki, Akita-Shu-Komachi, Polishing ratio: 55%, In-house yeast, Preserved in the brewery
Served well chilled ✨
The aroma before drinking is sweet smelling ginjo aroma👍At the beginning of drinking, sourness and bitterness precede, but sweetness also comes later. The dry crispness comes later and the umami of rice spreads 🤤.
I paired it with meat miso yakko 😆.
☀️
Found a test brew of Snow Kayasha 👀.
And it is Junmai Ginjo. I had to try it and immediately bought it 😆.
The color is slightly amber and it has a soft sweet smell 😊.
Sweetness in the mouth, bitterness on the tongue 🙄.
Glossy and fresh on the tongue, flows smoothly down the throat 😙.
Ginjo aroma is rich ☺️
I thought the taste was similar to the design of Bishu in Snow Kayasha 🤔.
I'm excited to open a bottle of test brewed sake because it's so special 😆.
Same, company after-party, around Yurakucho elevated area. 2nd drink? I want to re-drink 🟰 for the record that I took a picture.
Was it an Akita-bound restaurant?