Clean mouthfeel, muscat aroma from the mid-palate.
The aftertaste is clean and perfect for summer.
It is a sake that should be chilled to the perfect temperature.
Saijotsuru Omachi Junmai Ginjyo Namaishu
Kurabiraki Limited Sake
It is dark but not too rich.
It has little omachi character, but this may be interesting.
but it is interesting in its own way.
Junmai Ginjo Aizan
Slightly thick yet refreshing.
It has a lot of flavor, yet it is easy to drink.
I drank it without snacks because it was a brewery opening.
I would like to drink it with dried fish.
It has a light body with a gentle citrus flavor spread. Although it is described as super dry, it is a refreshing and neat sake with a sharpness in its softness.
Accompanied by fried local Spanish mackerel with tatsuta-age sauce.
Tonight, we had another bottle of "Sono Kangiku Jugenmu 50 Hazy Moon" which was highly praised by my friends and the regulars who had just arrived at the restaurant.
We opened a bottle of "Sohno-Kangiku Jukinmu 50 Hazy Moon" which was highly praised by our friends and regular customers who used to come to the restaurant before, and brought in another bottle of spring sake, so let's open this one too 🥰.
Saijotsuru Haru-Rururu Junmai Ginjo Nama-Shu.
I saw Nemuchi and others drinking this before and was curious about the loose jacket, so I got it at Liquor Shop Okayama on my recent trip to Kyoto 💡.
［A glass.]
Aroma of mellow, slightly citrus-like sweet rice, soft and gentle umami, sweetness, and a refreshing acidity that cuts through the sweetness and finishes with a refreshing aftertaste and a soft bitterness and citrus aroma.
［Tsuki no Oubai.]
A citrusy, clean rice aroma, citrusy flavor and sweetness on the palate, followed by a citrusy acidity that finishes with a clean aftertaste and light citrusy aroma.
The owner told us that the horse mackerel was good today, so we ordered the sashimi platter and the horse mackerel namerou ✨.
The taste of "Haru no Rururu" (Spring Rururu) neatly washes away the flavor of the sashimi and the salty taste of the nameko (horse mackerel) 😋.
This one also got rave reviews from the members 📣.
Sometimes it's nice to drink outside and enjoy the moon viewing 😁.
My wife and I will be back next week 🥰.
The fourth picture is [appetizer], [nameko], and [sashimi platter] ✨.
As always, it is a blissful time at Kicchin Usagi to think about how to put today's sake together while eating the carefully prepared [appetizers] 🥰.
Hi, Jive!
Sashimi and nameko - I'm drooling 🤤!
I've never actually seen Saijotsuru before, but it's citrusy and sweet 😲.
I'm curious to find out, as I'm sure it's one of my favorites 😋.
Hi Jive 🐦.
This one is lovely and fuzzy....okayamasan, I'll keep it in mind until next year 😁.
It was a nice refreshment with good friends and good food 😉.
Hi, ma-ki-chan!
I've had a lot of Hiroshima sake, but this was actually my first time at Saijotsuru✨.
The food and seasonal fish prepared by the proprietress is always delicious, and it always makes me want to drink more 🥰.
Hi, Pon-chan!
I've had my eye on this since "Winter Fufu" and finally got it 😁.
When I went there, there was still quite a bit of stock left at Okayama, so it might be worth a call to check 🥰.
Ingredient rice：Naka-shin-senbon
Rice polishing ratio: 55
Sake meter rating: -5
Acidity: 2
Alcohol percentage: 16
Yeast: No. 601
This junmai ginjo-shu is produced by Saijotsuru Brewery in Hiroshima Prefecture. The refreshing aroma of melon and white grapes coexists with full-bodied aromas of peach and banana, making it a sake with an excellent balance of sweetness and acidity.
Nakate Shin-Senbon] This is a representative rice of Hiroshima Prefecture, popular for its edible qualities. Kame-no-o] This rice was discovered in Yamagata Prefecture in 1893.
