Timeline
AsahinaIt's a little sweet for me who is used to "light and dry". Takumichi SutaniClear and colorless, with aromas of yogurt, cooked rice, honeysuckle, and pear. The attack is rather strong, with a firm acidity, moderate sweetness and a rather short finish. そうてきJunmai-like sake. It is sweet with a hint of spiciness. The sharpness is moderate. It is best served cold. しゃちまるんるんThe aroma is faintly sweet. In the mouth, it is quiet in the beginning because of its low acidity, and while it has a hint of sweetness, it gives the impression of heat as it falls down the throat, giving the impression of a light dry taste.
The rice used is Hitanishiki from Ibaraki Prefecture, with a ratio of up to 55%. The water is from the Kinugawa River system. The alcohol content is under 18℃.
After the next day, the alcohol level settles down and it becomes a really easy-drinking sake. It goes down your throat without a hint of heat. I've had a lot of sake, but I don't think I've ever had a sake that was this easy to drink at 18 degrees. I wouldn't call it fruity, but it is close to fruity. 企業戦士☆サラリーマンNomura Jyozo, Tsumugibijin, Yamahai Special Junmai
Sweetness of rice, strength of Yamahai, and a firm acidity without being too assertive. ギョーザThis sake seems a bit pungent and harsh on the palate. p もともとRich rice flavor, high alcohol content and firm sake; the fluidity of the torrid image makes it even more delicious.
The high alcohol content gets you drunk firmly and quickly... あんちゃんAlcohol 16° to 17° C
Rice Rice Malted Rice
Polishing ratio 60 佐竹藩主Sweet and firm!
Delicious!!! オゼミ2023 0108
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pongee beauty
First Shibori
Nama-zakurazakura
Polishing ratio 60
Nomura Brewery
Joso-shi, Ibaraki YukoI was taken to Brasserie Jozo, a sake brewery in Joso 🍶-.
We compared the different types of Tsumugibijin from Ginjo to Daiginjo.
I was surprised that it goes well with French cuisine. ((((; )))) ScousekatsSake series in a single glass bottle.
This sake is from Joso city, which I visited recently for a cycling event.
#Numugibijin
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