A comparison of three kinds of Amanochi
16% for all three
I've had the green label Natsuda Fuyuzo, but the yellow one is the first time.
This Junmai Daiginjo was Amanohto's first Ikegami. This is Amanohto's strongest combination of lactic acid fermentation, brewer's yeast, and white malted rice. You can also enjoy it warmed up.
On the husband's recommendation, we have it as a hot, five-year-old sake.
You can feel the acidity, sharpness, and strength.
This is my first time drinking a hot glass of old Daiginjo, but it's a good one.
Natsuta Fuyuzo works in the rice paddies in summer and in the warehouse in winter.
This is my first time to try the KAME-NO-IO sake rice. 😃
It was very elegant, with a deep and delicate flavor.
Plus, the mouthfeel is crisp and refreshing at the end of the drink 🙂
I paired it with grilled fish and it goes well😇.
It's a lost one in my book 👍
The taste of the drink was waaaay too much, but the aroma and aftertaste was nice.
Also, the Shinsei R-type beer that Tatsuki-kun was drinking was easy to drink and delicious. I was able to compare the S and X types with different levels of polish, the X was sweeter, and the price was high, so it was very easy to drink.