I bought it because it was made with out-of-grade rice and was cheaper than Daigin class sake!
Bingo! It is delicious!
Beautiful sake with soft sweetness and acidity. Fruity aroma with a hint of sweetness. The aftertaste is sharp and short. It is easy to drink. It can be enjoyed on its own or with a meal.
Sake rice→Tochigi Prefecture sake brewing rice
Polishing ratio→50
Alcohol content→16
Sake degree→+1.5
Acidity → 1.7
Yeast → Association 1801, Akari Ogawa yeast
Kyokko Summer Shiboritate Unfiltered Nama-shu 720ml
Rice used ... Uncommonly good rice for sake brewing produced in Tochigi Prefecture
Rice polishing ratio ... 50%.
Alcohol content ... 16%.
This is Mashidaya's second release! I was able to buy the sake I was looking for in last week's newsletter, so no more weekend trip to Shinshu 😄.
It arrived with Sairai's morning coolness.
It's delicious, a bit like a refreshed Kabutomushi, if that's the trend.
The price is 1,320 yen for a junmai ginjo class of rice that is not equal to the price of the other sake!
It is a great value for money sake!
This is a sake that has been sitting around for quite a while. It has a smooth mouthfeel, a gentle sweetness, and a slight sourness. It has a refreshing aroma and a lingering taste.
This was the first Asahi Kohsing I tasted on my way home from a business trip to Utsunomiya. The sweetness was impressive and well-balanced. It has a nice sharp aftertaste.
Good evening, Haste 😃.
Thank you for your business trip from Matsuyama to Utsunomiya!
Congratulations on your first Asahi Kohsan ㊗️ for drinking 🎉Tochigi sake 🍶 will heal you 😚.
Jay & Nobby.
Sorry for the delay in replying to your comment. I went to Mekada Sake Shop during my business trip to Utsunomiya and bought a four-pack of Kyokko. Utsunomiya is also a good liquor store in Miyamirai.
This sake has a Sake meter of -62.
When I first saw this number, I did a double-take. It is "extremely sweet" beyond my imagination, but it is not just sweet. It has a core and depth as a sake, and above all, it has a surprisingly refreshing aftertaste.
In the mouth, it has a thick and dense texture.
It is like a perfectly ripe white peach or pear preserved in honey. The slight acidity beautifully rounds out the flavor, giving it a richness reminiscent of a noble rot wine.
It is often said to have a "glycerin-derived sweetness," but it really is velvety and mild. The sweetness is not sharp, but spreads softly on the tongue and quietly melts away.
The dense and elegant sweetness is unique to kijoshu, which uses part of the sake as brewing water.
It would be a perfect after-dinner dessert sake, or even better with chocolate or blue cheese.
We heartily recommend this bottle to those who want to taste a "new world of sweetness.
This is not so much a "drinking sweet" as it is a "drinking luxury.
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