🍶🍶🍶🍶
Raw material rice: Hokkaido rice
Percentage of polished rice: 60
Fermentation: -% Japan Sake Brewer's Base: -% Japan Sake Brewer's Base
Japanese sake degree
Acidity
Alcohol content: 16%.
A friend of mine gave me a bottle of 🦑Squid 🦑, which I had to open to enjoy this delicious sake 🍶.
The aroma is sweet with a faint golden color. Watery mouthfeel. Sourness and sweetness spread out after a while. It is a delicious sake that is thick and easy to drink 😋.
The taste is rich and sweet with squid sashimi. In sweet-and-sour pork, the sweet taste is increased.
Tomorrow is a rest day, so I will drink it for tomorrow 😅.
Kamikawa Taisetsu with white koji: ❄️
It's getting hotter and when I hear "white koji" I just pick it up.
The aroma is sour with a hint of sweetness.
When you drink it, it has a pleasant sweet and sour taste with grapefruit and white grape-like acidity and sweetness. It has a smooth mouthfeel that is cut off by a sizzling acidity.
The aftertaste is sweet and sour, leaving a lingering sweet and sour aftertaste.
After a few days, it seems to have settled down to a slightly sweeter taste. The smooth acidity is still there, making it easy to drink even on a humid day.
I think the acidity was a little more noticeable right after opening the bottle, but overall it was light and gentle. I think the acidity was a bit more pronounced right after opening the bottle, but overall it is a light, gentle sweet and sour sake, perfect for this time of year.
I enjoyed it to the end ✨.
I bought it myself as a souvenir from Hokkaido.
As soon as I got back home, I opened the bottle straight away.
It's delicious!
It's perfect as a food wine.
Not too assertive.
It won the gold medal at the Hokkaido Sake Awards in 2025.
It was surprisingly tangy when it was first opened, but it went off rather quickly. It has a firm but clean flavor with a refreshing alcohol taste that is delicious.
Sake like water. It has a mild rice flavor. It is easy to drink, as it goes down smoothly without any unpleasant taste.
Copy and paste below
A rare daiginjo produced only for two seasons.
A portion of the precious final lot of 35% Daiginjo, the highest grade, was matured in the brewery and then aged tranquilly for three years in the dam at the headwaters of the Fudauchi River deep in the mountains of the Hidaka Range, the source of the brewing water.
The Daiginjo 35%, spun by time, has a delicate and graceful daiginjo-style ginjo aroma, sharp raw materials, brewing techniques, storage period, and storage environment, all in perfect harmony, making it a gem to celebrate the 5th anniversary of the Tokachi Hekiunkura.
We hope you enjoy it.
Ingredients: rice (Hokkaido rice), rice malt (Hokkaido rice), brewing alcohol
Rice polishing ratio: 35
Alcohol content: 16%.
