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三井の寿Miinokotobuki
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Location
1067-2 Sakaeda, Tachiarai, Mii-gun, FukuokaOpen in Google Maps
Timeline
鬼木 龍彦
light and airy
clear
Slightly mineral
Japanese>English
はるアキ
Mitsui no Kotobuki's "Mitsui no Kotobuki Summer Jungin Chicara
A summer version of the Italian label series that is shipped throughout the four seasons. This junmai ginjo uses "Dream Yeast," a strain that produces high malic acid. Like the fruit apple, it has a crisp taste when cooled and a gentle sweetness at room temperature. Cicala" is the Italian word for a "sea worm. Cicala" is an image of a cicada perched on a tree in a tea kettle.
Summer Junmai Ginjo-shu
Rice polishing ratio: 60
Rice used: Yamadanishiki for Koji rice, Yumeichikkou and Yamadanishiki for Kake rice
Alcohol Content : 15
Sake meter degree: -1
Acidity: 2.2
Amino Acidity : 2.0
Japanese>English
Miinokotobuki夏純吟 チカーラ 生詰
luck7
Nippon Sake Degree +14 Dashiguchi
Chinese>English
たけぽん
This sake is famous for its label featuring the back number of Hisashi Mitsui from "Slam Dunk.
It is a dry junmai ginjo. I drank it with my friend who came back from France on vacation while eating sashimi and sushi.
Japanese>English
Yohei Osada
6.0
ぱぱわす
First Mitsui Kotobuki.
Summer sake.
It is said to be brewed with a high malic acid producing yeast patented by Fukuoka Prefecture.
The mouthfeel is refreshingly light and watery, just like summer.
The refreshing acidity of malic acid and the sake-like taste come in a flurry afterward, and the aftertaste goes on and on.
The sake taste is a little bit like drinking sake at the end.
Japanese>English
Miinokotobuki純米吟醸 大辛口 山田錦 +14
