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銀盤Ginban
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A chart created from flavor analysis of user comments.
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BanshuGinban
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Location
4853-3 Ogyu, Kurobe, ToyamaOpen in Google Maps
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しんちゃそ
After my grandfather passed away, I took over a bottle of sake that had been kept as a regular sake.
To be honest, as a sake novice, I had an image that sake packets were not tasty and would give me a bad taste, but that image was overturned.
It was moderately dry and did not interfere with the meal.
Sure, after a few more bottles of sake from other well-known breweries, I was a bit bothered by the tangy taste, but this quality in a mass-produced sake is a real effort, I thought. I think so.
The fact that the rice polishing ratio is not written on the label is inversely chic.
I wish I could have had this kind of conversation with my grandfather before he died.
Personally, I think this sake will always have a special place in my heart.
Japanese>English
Ginban純米大吟醸 播州50
ヤスヤスヤスヤス
A light, dry Junmai Daiginjo-shu with a mild aroma and mellow mouthfeel that goes down the throat.
It is a delicious sake at a cost-effective price.
Japanese>English
まつじゅん
The third cup of Kokumaya. My first Toyama sake.
Hard-boiled flavor, not like a daiginjo. Maybe it would be good hot sake.
My best of the three.
Japanese>English
あつし
The one I couldn't drink at Maihama.
Japanese>English
sakepower
It's for my drinking record 🍶📸.
Japanese>English
はむこ
#とんでん
akikoda3
Ginban Meisui Meisui Yami Dry Taste
Rating 4.4
50° setting
Even though it is a regular sake, this is an evening sake with a good thirst-quenching taste and umami. It has a good balance of sweetness, umami, spiciness and bitterness. Soft and easy to drink.
Japanese>English
Ginban播磨50純米大吟醸
l'eau
With Sushi
Japanese>English
禊萩（自生）
Another bottle of sake.
It is a brand name of Ginban sake from Ginban Sake Brewery in Kurobe City, Toyama Prefecture.
It was purchased at a roadside station in Kurobe City.
The rice used is 100% Toyama Prefecture-grown Tominokou.
The aroma is like a lychee-like ginjo aroma mixed with the unique aroma of sake.
The mouthfeel is sour and astringent, with the umami of rice coming through. It is a light and dry type with moderate sweetness.
This is a sake that is suitable for professionals when drunk on its own.
It is more suited for a mealtime drink.
Japanese>English
AAJI
Good evening, Mr. Hagi (farmed). I learned about silver plate a long time ago because of the impact of the "core of rice" naming. I have not reached the core of rice, but it is my favorite type. It has been a long time since I have had it. 😊
Japanese>English
たっつん
Hi Misogi Hagi (aquaculture). I drank it yesterday and felt the same way. It was better to have it with snacks than to drink it alone. The raw smell of the shime saba was washed away and the sake, on the contrary, lost its harshness, making it easier to drink.
Japanese>English
Ginban劔岳特別純米酒
Ginban純米大吟醸 播州50
むらむー
It seemed to have a light, slightly delicious flavor.
Japanese>English
sakepower
It's for your drinking record 🍶📸.
Japanese>English
ガチャピン
Kurobe sake was great at Kurobe Dam 🍶.
Easy to drink 🍶.
Japanese>English