It's only listed as once-fired, but it's probably freshly stored.
The color is clear.
The aroma is like isoamyl acetate. It smells like banana. There is also a hint of koji (malted rice). There is also some black tea, which may be due to the fact that it was left at room temperature.
A little bit of a tangy texture on the tongue. Is this acidity? There is a volume of sweetness. Also, the texture is tight.
Warm up the sake.
This one is delicious! The acidity softens and the sweetness and crisp texture match well.
Ginjo is difficult to make, isn't it?
Shinshin" Sake Masashi Doi Shoten Limited
Omachi Junmai Daiginjo 🍶.
My favorite "Shinshin" 😍and it's limited ✨️
I was excited to open the bottle!
Nice aroma, quick sip!
Gorgeous fruity flavor.
A gorgeous fruity taste spreads in a flurry, and a delicious sake
A delicious sake with a hint of fruity flavor.
Passing through my throat!
It's a great sake!
The fruity sweetness spreads subtly from the refreshing mouthfeel. It also has a fizzy, nigori-like taste that makes you want to drink it on a hot day.
Apparently, when I get stressed out, I work on making reserve greens😅.
Today
Sauteed konnyaku and kinpira
simmered kiriboshi-daikon
Ohitashi spinach
I made it 😁.
Well, let's see...
Shinshin's fertility festival
I thought it might be sweet because it's a winter moon warehouse
A little dry.
Moderate sweetness👍
It took about 5 minutes to open the bottle
Vigorous and shrieky
This is delicious!
Strongly carbonated lactic acid beverage🫧.
Automatically stirred and flows smoothly 💨 with the flavor of rice on a thickened mouthfeel
I wonder if it has a slight rummy feel to it.
I bought this bottle when I explored the Taishibashi Imaichi shopping street with bouken-san on August 16 👟.
It was my first time to try Shinshin, but I opened it right away because it tasted just like you recommended👍.
It was so chilled that it didn't blow after just one open and close 💡.
Konishi Sake Shop
720 mL ¥ 1,650
#Sake rice: Satoumi rice Akebono (Okayama Prefecture)
#Polishing ratio: 58
#Yeast: 901 yeast
#Alcohol percentage: 14.5
#Brewing water: Takahashi River subsoil water from Okayama's three major rivers
My personal feeling when I took the first sip,
Sweet! (Rice is sweet, isn't it?)
(Rice is sweet, isn't it?)" "Shuwa shuwa" feeling is strong! (Is it because it's a medium-brewed rice?)" "Surprisingly strong aftertaste (lingering)"
(It's a medium-bodied rice, so it has all the good points? (I don't understand the logic 😅)"
Sake made with edible rice, not rice for sake brewing, has a different character and is very interesting.
#I think it's a luxury considering the recent rice shortage.
