After a final battle with Akabu at Koyama Shoten, which I had not been able to visit for a long time, I decided to ding it for the first time in about six years because of the scarcity of the quantity in circulation. This time, it was directly pumped from the tank. It has a moderate freshness and sweetness of rice, and is so easy to drink that it is hard to believe that it is 16%. The specs are as follows
Rice used: Kinmon-Nishiki
Rice Polishing Ratio = 50-50
Sake degree = -6
(From Kushikuma Sake Shop website)
This time, too, a four-pack bottle seems to be killed in the blink of an eye😅.
I changed my cell phone to the latest model and made a fresh start. I want to be more energetic in my Sake exploration. So, I enjoyed the sake that represents the best of Shinshu 🙇.
I Love Sake ⭐️⭐️⭐️⭐️⭐️
Alcohol content 16%.
Rice polishing ratio 55
Junmai Ginjo-shu
First drinker's ding (Kanae)
I can't read 😛😛.
Tastes great 😋😋😋😋.
Easy to drink, gobble it up!
Dangerous taste. ❤️🤣🤣
I think I'll buy a bottle. ☺️
Thanks for the treat. ❤️
Nagano sake. I bought it because it was recommended at a liquor store. What does it mean that it is fire-aged but stored fresh? Hard to say 😓.
It tastes delicious. It is sweet and fruity. However, the aftertaste of alcohol might be a little bitter.
First time in Nagano Prefecture
I will start with the Ding series, which is the most reasonably priced.
It is said to be made with super soft water, and the soft rice flavor spreads across the entire palate.
As you drink it, you will get used to the alcohol taste that tingles on your tongue, and you will also feel the lingering sweetness. The body of the wine is firm, so it would go well with light dishes.
It seems that the busyness of the end of the fiscal year is not comparable to that of the end of the year after all, and I haven't had time to give you a saké wawa for a while 😭.
I can finally write what I've been drinking 💦.
Well, this is Ding's autumn harvest. A bottle from my cousin who went on a business trip to Nagano. According to the description, the pressed sake is heat sterilized and aged at low temperature until early autumn.
This time it is 100% Hitogokochi.
Kuroyau water, which is said to be the softest water in Japan, is used, resulting in an overwhelmingly soft and fine quality of sake. The aroma was mild and the taste was sweet. It has a mature taste.
Good morning, Wakata-san!
Thank you very much for your hard work at the end of the year.
Speaking of Mr. Wakata's Ding-san, I was impressed by his big move of a bottle at the time of his great adventure 🎵.
I have the impression that this time too, the overall impression is of a gentle brew that can be enjoyed in a relaxed manner 😊.
Good morning, ma-ki-san 😃You remember my great adventure with a bottle of sake 😆Aki-agari Ding-san was bursting with tenderness, but it also had the matured feeling of hiyaoroshi, which might be hard for those who don't like hiyaoroshi like my husband 💦.
Mr. Wadaya.
After opening the bottle, gas feeling gentle sweetness and soft mouthfeel.
I like it a lot.
After a week of opening the bottle, the sweetness changes to the front.
It is a good sake if you drink it quickly.
I enjoyed it today with spring rolls, mackerel, and miso soup. If you let it sit, it is a sweet and soft drinking sake. We recommend drinking it as soon as possible. If you like sweet sake, this is the perfect sake for you.