It has taken me a while to post this again.
I am an old man with a lot of things to do at the end of the fiscal year, such as work, district relations, and physical training (lol).
But aside from that, this sake has a huge sweetness that comes from its deliciousness. It is not a food alcohol. It's good, but....
I prefer Junmai. I haven't compared them. But...
I unusually abstained from drinking for a few days and drank only half a cup 5 days after opening the bottle.
The sweetness has matured and it's delicious. I want to drink more, but I'm done. Gakkun.
Ingredients: Rice (Nagano rice), rice malt (Nagano rice)
Rice used: 100% Miyamanishiki produced by contract farmers
Sake rice producer: Farm Ichimaru
Rice Polishing Ratio : 59
Alcohol content : 16
Content : 720ml
Production Date : 2024.12
Oki: Slightly effervescent
Shou: Bittering
TURN: Melon-banana type
Conclusion: Small to medium sharpness, a little carbonation, a soft ginjo-like flavor on the throat, and a banana aftertaste.
It is like a trendy sake. It has a strong flavor and is easy to drink without being too strong.
It has a nice youthful, sweet aroma and piquancy.
Kiso sake is good for you after all.
It is delicious cold.
I like it cold.
PS: Oxidation seems to be big on the third day.
Ingredients : Rice (Nagano), Rice malt (Nagano)
Rice Polishing Ratio: 70
Alcohol content : 16
Content : 720ml
Production Date : 2024.11
The second bottle of 🍶 at the New Year's party
Zenkichi-san, which is also new to us!
Nagano is also a treasure house of sake!
Fruity! Oishii! Zenkichi Tsan💚
Fresh, sweet, tasty, acidic and sharp ✨
I love it!
Thank you for letting me take a good picture of the bottle every time I asked for one 🙏!
The last one I drank was Zenkichi ‼️, which also just arrived.
This one is soooo good 😋 thick and I love the aftertaste👍!
I was drunk, but it left the biggest impression on me.
I'm sure I'll have a bottle of this when I repeat it.