Junmai Namaishu made by Noto Toji with Sogen from Okunoto, Yamadanishiki from Hyogo Prefecture, and Kanazawa yeast. Easy to drink sake with just the right amount of rice flavor. It has a fresh and pleasant taste and is served with grilled meat before summer 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Classical aroma with a little hay-like and sweetness.
The taste is moderately thick with umami sweetness.
The sharpness is good for its size.
Goes well with colorful sashimi.
A perfect food sake.
Taste level ☆3/5
A seasonal favorite, this four-stage brew is made with glutinous rice.
It is a rich, sweet, easy-drinking sake straight from the press."
The sweetness seems to be derived from brewing alcohol.
The sweetness seems to come from brewer's alcohol, and it does not feel as alcoholic as the 19° alcohol.
When served hot, it has an aroma that seems to come from wooden barrels.
On March 11, I stopped by a liquor store and picked up the first bottle I could find.
The bottle I picked up on the day of the Great East Japan Earthquake was this sake from Suzu City, Ishikawa Prefecture.
As a person who experienced the disaster, I thought it was fate and bought it.
It was delicious.
Date of production November 2024
Alcohol percentage 15
Rice polishing ratio 65
Sake rice・Domestic rice
Yeast
Sake meter
Acidity
Amino acidity
Store Dontaku Co.
Price: 968 yen (720ml)
Recommended temperature range: lukewarm
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