Location Okayama Prefecture
Rice type Omachi
Type of Sake Junmai Ginjo
Rice polishing 60
Alcohol percentage 16-17°.
Sake Brewer
Sake degree +1.5
Acidity 1.2
Rating(scale 0-3)
(Item) Inokashira
(Aroma) +2 Narazuke
(Appearance) Slightly cloudy yellow
(Taste) Taste
Body 2
Acid 1.5 Lactic acid
Sweetness 1.5
Spiciness 2
Bitterness 2
Umami 3
Lingering Nara-zuke
Impression Narazuke
The accuracy of the tongue is low because of the latter half, but it is a sake with impact, so record it.
It has a great sense of koji. I haven't had it since Niidashi Zenshu, I think.
It seems to go well with Chinese food, but I can't help but think it has a punch. Mirin with strong alcohol?
Kihei Omachi Junmai Ginjo Namaisouju
My sister-in-law and her husband went back home and bought two kinds of local sake as gifts for the New Year party ‼️
Here is the first one! Sake made with Hakuto yeast from Okayama Prefecture! Hibiki looks so delicious 😋.
The aroma doesn't smell of white peaches, but of rice 🌾.
The first attack is a little fruity, but not white peachy, and the sweetness of the sake has a strong rice flavor! Today's snack is hot tofu! Sake with a crispy side dish! It goes well with the dry side dish!
1 gou size
From the gorgeous ginjo aroma to the unique flavor and lingering aftertaste
Souvenir for yourself on your first visit to Okayama
50% 16-17% alcohol
A drink served in a Chinese restaurant 🍶.
Sweet aroma 😉.
Round and slightly sweet 🎶.
When heated up hot, it has more depth ✨.
I never get tired of drinking it 😲.
It softly accepts the sharpness of Chinese food 😲.
Bicchu tasted a sake from Kamogata.
The cool taste was supported by a sweetness that made it easy to drink.
It was a really tasty sake with a smooth and delicious taste.