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KONISHI大吟醸冷しぼりKONISHI
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まぁくん
The appearance is transparent and pale crystal silver.
The nose is gorgeous and full, with hints of pear, banana, and acacia.
There is a freshness of green bamboo, lime minerality, mushroom and chestnut aroma, and sour cream fermentation.
The first impression on the palate is rather strong, with plump sweetness, round and firm acidity, and full-bodied bitterness.
The aftertaste is rather long.
Japanese>English
tet
It is mild, non-habit forming, and very easy to drink.
It goes well with many different kinds of meals and can be savored on its own after a meal.
Japanese>English
くろわっさん
It is a home brewed sake, and the rice used to make it is grown in Okayama Prefecture.
It has a rice polishing ratio of 50%, a sake degree of +1.0, and an undisclosed acidity level.
It was clear in color, slightly thickened, refreshing, and fresh from the rice.
Japanese>English
mutagorou
light
soft
★★★★
Japanese>English
nakatue
Polishing ratio 50%.
Mellow sake, umami, dry
Japanese>English
しばふ
Record.
I drank it a long time ago, so my memory is a little fuzzy, but I think it was easy to drink.
Japanese>English
sijia
Aspergillus rice ginjo; Hong Kong
Chinese>English
はらへりっこ
Daiginjo Hiyashibori is commonly found in supermarkets. It is fruity, refreshing and easy to drink.
It is even easier to drink when chilled.
Japanese>English
かみやり
Excellent as a daily.
Also recommended as a food wine.
Japanese>English
Eva Lu
Light and pungent with a short finish and a long tooth
Chinese>English
よっしぃ
It has a fruity taste with a pungent aftertaste. It is a refreshing drink.
Japanese>English
Sakenomimaster
Momo, banana, melon. The sweet ginjo aroma is covered by the sweetness of the rice. Fruity and sweet nose, sweet and mellow attack, this sweet aroma lasts until the finish. Medium bodied with a hint of fullness.
Overall score 68 points
Aroma 4 points
Mouthfeel: 4 points
Taste: 3 points
Aftertaste: 3 points
Concept 3 points
I drank it in a wine glass because it was awarded the Gold Prize in the "Delicious Sake in a Wine Glass Award". It is characterized by being dark, sweet, and juicy. It is a so-called modern sake with the lightness element removed and the emphasis on sweetness. It is sweet and consistent from start to finish, but the drawback is that there is no change in flavor. It is almost like a raw sake.
Japanese>English