Isshaku-Suisei Junmai-Ginjo Jinriki [Fukurokuju Shuzo, Akita].
Thick acidity and sweetness with a hint of apple. A lingering bitterness and a sense of alcohol.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Kumamoto Jinriki
Rice polishing ratio: 50
Alcohol content: 16
It's been a while since I've had a bottle of Isshaku Suisei. It was a rice produced in Kumamoto prefecture, which was not easy to remember hearing about, but when I tried it... 🍶 it was delicious!
The name of the sake is "Conscience" and it is said to cleanse the mind when drunk!
They didn't have an empty sake bottle and brought a new one for the photo
My favorite sweet and tasty!
We called for a year-end party on short notice last Friday.
Bessan had something to do and could not attend.
This time, Mr. and Mrs. Tequila from Mexico came to Kamata.
We made a reservation at this restaurant where Bekkasan and I had had a glass of Jishin once!
We ordered the cheapest course and used the restaurant's coupon for 3 hours of all-you-can-drink!
Let's forget the New Year in high spirits!
Mr. Tequila from Mexico, who loves Akita sake very much, chose Akita sake as the start sake!
Nama-shu Orikarami!
It's good!
We started with a delicious sake that had a ricey feel to it 🍶.
Each of us looking for the sake we wanted to drink!
extensive knowledge
Koji rice:Gin no Sei, produced in Gojome-machi Sake Rice Research Association, Akita, Japan, Polishing ratio:55
Kake Rice type:Akita Sake Komachi Polishing ratio:58%, produced by Gojome-machi Sake Rice Research Association, Akita Prefecture
Alcohol content: 16%.
Tonight was a 3-person year-end party with Shinshin SY and my wife. We had a good three hours in Kamata, Tokyo.
We started with sake from Akita. The taste is quite good.