Daiginjo-shu with 100% Yamadanishiki, 40% polished rice, 16.5% alcohol.
It has a classic base, but the lingering aftertaste, which disappears quickly, makes it easy to drink.
Junmai Daiginjo-shu with 100% Yamadanishiki produced in Aichi Prefecture, Mikane-Sanrei subsoil water (soft water) for brewing, 40% rice polishing ratio, and 16% alcohol by volume.
It is a beautiful, light, dry sake. If I could drink it again, I would.
The taste is rich and drinkable, and the flavor has a slight sweetness afterward. Sake from Mikawa is served at a restaurant near the sea that is open from morning in Mikawa. It is the best.
I thought it was a delicious sake with a subtle fruity aroma followed by sweetness and a dry, bitter aftertaste that was crisp, clean, and easy to drink.
⭐️⭐️⭐️
I chose to have a refreshing drink on consecutive summer days. Low al and strong gas. I was careless and spilled a little. It was a light sake and a little unsatisfying, but at this time of the year ⭕️
I enjoyed the medium fatty tuna and the rock mozuku 😊.
Aeon Limited Edition Sake
I bought this when there were only 3 bottles left out of 60 bottles. I'm a sucker for limited edition 😅I have to buy it! I just have to buy it. This is the first time I bought a sake with a serial number 😍.
Slightly effervescent and fresh. It is indeed a nama sake.
I've been buying only Nama-Shu and Nama-Hara-Shu lately.
I've been drinking straight up nama sake lately, so it was easy to drink 🫰.
