Clean and fresh texture.
Mildly sweet, with a pear-like flavor later on.
The acidity is slightly refreshing.
Fresh.
The touch is light, despite the fact that it is full of umami.
Surprisingly soft aftertaste.
Very good.
Taste 4.5/5
The annual year-end party to which I was invited and drank.
It was Ryu from Kawanishiya, a sake brewery in Yamakita-cho, Kanagawa Prefecture. It has an elegant aroma and a full flavor.
The ginjo aroma that spreads in the mouth with little cloying taste makes you feel luxurious. Serve with yellowtail, tuna medium fatty tuna, and salmon sashimi, along with amberjack funeragi.
Production method: Junmai Daiginjo
Rice used: 100% Awa Yamadanishiki
Rice polishing ratio ｜40
Yeast used ｜Kumamoto yeast
Sake meter degree ｜+5
Acidity ｜1.6
Amino Acidity ｜0.7
Alcohol content ｜17-18
Takashi Junmai Daiginjo Kurokin
Umami sake with a dry taste.
It seems to spread more when heated than cold.
It has a strong sense of umami, bitterness, and alcohol.
More suited for eating than drinking alone.
Memorandum: 23rd
At the usual restaurant.
It was an aged sake brewed in 2017.
Degree of alcohol content: 17%, Rice polishing ratio: 40
100% Awa Yamadanishiki Tokusyu (produced in Tokushima Prefecture)
Sake degree: +6, Acidity: 1.8
Amino acids: 0.75
Yeast used: Kumamoto yeast
Number of days in mash: 34 days
Takashi drank at Odawara Kamaboko Dori Vitalization Council [Autumn Sake Ajiwai Tour - Junmai Sake from 13 breweries]. This sake is also very tasty. It can be found at liquor stores in Tokyo from time to time. The last three were a fitting finale to the lineup.
It was an enjoyable time.
