十勝 特別純米 辛口
Tokachi Tokubetsu Junmai Karakuchi
精米歩合 60%
アルコール 16%
Seimaibuai 60%
Alcohol 16%
2025/07/06
Drinking at room temperature.
Nice and dry but with silky smooth finish. Aftertaste is mildly sweet
Maybe not a good partner with corn, the corn 🌽 flattens the sakes flavor.
8 sake lovers brought their own sake to drink 🎉!
We brought two bottles of Hokkaido Tokachi rice sake to compare: Ginkaze and Kitashizuku Jundai ‼️
I liked the Ginku with its rich rice flavor 😍The top ranking sake for the wife is also Kangiku 💖I guess the best way is to be swamped together as a couple 🤭.
It's been a while since I've had champagne, but it was refreshing 🥂.
The 8 of us left about a third of the bottle and drank most of the rest, so we drank a lot 🤣The next day we tried to stay hydrated and took a serious rest day ⁉️ 🥰.
It's fun to drink with other people and drink a variety of alcohol. ❗️ I still think I should offer to establish a "drinking club" 🧐.
Good evening, Mr. Pekho!
It's a group of people who love to drink, so they drank a lot 😁✨.
It's fun to compare different kinds of drinks 🎵
A happy drinking party with friends is the best time to drink 🤗.
ma-ki-San 🩷It's been a while since I've had too much to drink lol ‼️
Yes! The only way is to establish a drinking club 🧐I contacted the sakewa manager and he will apply directly 📩🥰.
Jay & Nobby 🩷In retrospect, we certainly had a wide variety of drinks this time! The whole time we were talking about how good the drinks were and how much fun we were having, and we never stopped drinking lol🤭I drank way too much this time🥰.
A souvenir from the other day.
Ginpu.
The umami gradually deepens from around the middle to the end.
The richness of the aftertaste has a Hokkaido feel.
Tokachi Junmai Ginjo
Rice: Hokkaido Ginpu
Rice polishing ratio: 55
Sake Degree : -
Acidity : -
Alc. degree : 16
Production date : 2025/3
⭐︎⭐︎⭐︎
The fruity peach and melon aroma and the fresh rice flavor are impressive.
It is silky and easy to drink, with a strong rice flavor in the mid-palate.
It has a subtle bitterness and astringency in the aftertaste, making it a well-balanced sake that goes well with food.
