Souvenirs of my trip to Sado Island
I had it with a meal at a ryokan near the Manotsuru Sake Brewery.
It was so delicious that I bought it the next day.
There is also a school warehouse using an abandoned school.
I heard the sunset is spectacular!
I really want to go there next time!
When I traveled to Sado Island, at a store in Kinzan,
"Daiginjo at Kinzan? I didn't expect to meet him! I found myself standing in line at the cash register.
This bottle is made from 35% Yamada-Nishiki from Hyogo Prefecture and slowly brewed at a low temperature.
The Obata Sake Brewery takes care of the rice, water, people, and climate of Sado Island as "Shiho Wajo" (four treasures brewed in harmony),
The company continues to brew sake that makes full use of the island's blessings.
When poured into a glass, it has an elegant aroma of white peaches and pears.
I thought it would be sweet.
It goes in naturally like water
When it warms up in your mouth
the flavor and aroma of rice comes out
The end of the drink is also beautiful.
A sake that leaves no stone unturned.
Classification :Junmai Daiginjo
Alcohol Content :17.5 degrees
Sake Degree :-2.5
Acidity :1.35
Ingredients : Koji rice :Koshitanrei
Rice used for Kake Rice :Koshitanrei
Rice Polishing Ratio :50
A gift for a birthday
KANADEL Junmai Daiginjo Orikarami pizzicato
Alcohol 14.5%.
Sake degree -10 to -13, Rice and malted rice: Koshitanrei, Polishing ratio 50%.
Kanaderu Junmai Daiginjo Orikarami Pizzicato was brewed at a school warehouse, which is a former Nishimikawa elementary school that was closed down in 2010. Pizzicato is a musical term meaning "to bounce," and as the name implies, this sake has a slightly effervescent taste that bounces on the tongue.
Made using a low-alcohol process, it is 14.5% low-alcohol despite being a pure sake, and has a gentle sweetness, acidity, and refreshing carbonation, making it a good match as an aperitif or with light appetizers.
Honjozo 🍶.
Celebrating the 20th anniversary of Sake no Jin, Niigata Jizake cup 30 bottles set over the year 😅.
Almost no aroma. Slightly sticky. 50 degrees, more sweetness, light mouthfeel. My wife says it's very halfway. 60 degrees, more umami. It is well balanced. The rice feeling goes up, but it is not too strong. It is sharp without a sticky feeling. Match it with oyster nabe (oyster stew).
Purchased by mail order from Sake Kadoya @ Murakami 20250125
