Famous for dragonflies! Izumi Bridge. This is the first Shizuku label. I don't really care, but I am a little confused about typing "izumibashi" and "shizuku" label.
I like the acidity. I've never had a Shizuku label, so I might try to follow it up.
We had a small party at a restaurant near the office, but the department next to us was holding a promotion celebration, so the atmosphere was exquisite and we drank a lot. We even got two cups of sake as a service at the end, and we were almost the last to open the bar at the counter. A good restaurant.
Polishing ratio 50%, alcohol content 16%, 100% Yamadanishiki
This is a limited edition sake designed for the overseas market. It is dry but has a sharp sweetness that cuts through with bitterness. It has a delicious flavor that does not lose to strong-flavored dishes.
Pale yellow
A rich aged aroma, as it is BY24 (2012).
Reminiscent of beeswax and aged cheese, but not up to shiitake mushrooms and burnt soy sauce.
Extremely long finish.
The attack is dry.
Slight acid residue.
A robust bitterness develops and lingers for a long time.
Aged Junmai from Izumihashi
Yamahai and Junmai 70, the specs for aging potential are undeniably high.
While the finish responds well to this, and you can enjoy a rich sense of maturity, the storage temperature is not so high, so it does not feel like it has been fully matured, and it is dry and easy to pair with meals.
I had the impression that the brewery releases even young sake after letting it settle down relatively well, and I thought that they would go ahead and release a product with a signboard of aged sake, but this was a surprise.
It is a little over 2,000 yen, so its cost performance is as high as it can be.
Izumihashi Junmai Genshu from Izumihashi Shuzo, one of the leading breweries in Kanagawa, has a powerful flavor. 100% Yamadanishiki from Ebina City is used. It is dry, but not hard dry, with a mellow yet moderate punch.
