Sweet and sour, cold and room temperature 121100
Refreshing taste with a pronounced acidity
Sake made from 100% Anjo-produced rice suitable for sake brewing
Special Junmai Unfiltered Nama Sake
Sake rice: Anjo Wakamizu
Rice polishing: 60
Alcohol: 17%.
Anjo sake in a distinctive newspaper-wrapped bottle.
Slightly dry, unfiltered, raw sake. It is refreshing and delicious 😋.
☀️
Nagoya Junmai SAKE WEEK
The brewer at this booth seemed to like to talk a lot and we got to hear a lot of stories 😆.
He told me about the price of sake rice 😄.
Sake 🍶.
It won the gold award🥇 at the heated sake awards 👏.
The color is amber 🟠.
On the palate, it's a purely dry strain with a sense of maturity.
It has a thick, robust rice 🌾 flavor and is a royalty.
It was a sake that you could feel the life of its creator 🍶.
It was getting dark and we ran out of tickets, so we decided to leave the venue and head home 😆.
After the initial sweetness of the rice, the bitterness and tangy strength of the alcohol give it a strong character, and I thought it was a sake for a slightly selective drinker.
It was warmed to lukewarm because it was awarded the gold medal for warmed sake.
Hmmm! It's a taste that you may or may not like.
It has a peculiar taste😅.
This is also an experience 😊.
I want to know the taste of various alcohols and find my own special one: ✨️
Lactic acid origin, acidity, and smoky(?) flavor typical of Yamahai. It has a smoky(?) flavor.
The sweetness is moderate and the body is light.
It is a classic but light Yamahai, a type not often seen.
At Sumiyoshi, a famous kishimen stand-up restaurant. It asserts itself without losing the strong miso flavor, and I love the feeling of drinking local sake.
Japanese>English
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