This sake was purchased at a brewery in Okaya City.
It has a high alcohol content of 17 degrees, but the sweetness of the rice that appears after the sharp alcohol taste is pleasant. When I drank it with meat, it was delicious with the rich flavor of Yamae-Nishiki.
This ginjo-shu is made from 55% Miyamanishiki rice, which is a highly suitable rice for sake brewing in Nagano Prefecture, and brewed slowly at low temperatures using only rice during the harsh cold of winter. This sake has a fruity aroma and a refreshing taste. The sweetness of Miyamanishiki fills the mouth. 2,090 yen
Recommended: Cold sake ◎ / Room temperature
Contents】720ml
Ingredients】Rice(Domestic), Rice
Koji (domestic rice)
Alcohol content】15%.
Rice polishing ratio] 55
Rice】Miyama-Nishiki(Grown in Nagano prefecture)
Sake meter] +1
I bought this on a trip to Suwa.
I appreciate the 300ml. I may have bought too many things😅.
The aroma is clean and moderate. The sweetness on the palate is probably the flavor of the rice. It has a firm taste. The bitterness is strong and refreshing, and it is easy to match with food.
Course meal at the Eel Kankoso in Yana.
Takaten, Okaya's original junmai sake from the town of eels.
This sake has a little bit of a frizzy taste. It is also good.
The food was also delicious.
Ingredients: rice (domestic), rice malt (domestic)
Rice Polishing Ratio: 59
Alcohol content : 15
Content : 300ml
Production Date : 2023.10
Japanese>English
1
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