Recommended and recommended by a local liquor store owner: ‼️
I also fell in love with the Tenmei label after the fall.
I bought it immediately✨
The theme of this bottle is "a small but luxurious bottle that can be enjoyed with friends".
It has a charming mouthfeel with nuances of ripe apricots and apples, and a mellowness with rounded corners that preserves the freshness of the unpasteurized sake. Light to medium-bodied with a soft and fluffy impression, the sweetness is elegant, the acidity is fresh, and the apple-like freshness runs through the rich, mellow nama-shu flavor. The citrus bitterness and spiciness also play a decent supporting role. The thin and rounded nama-shu is finished with Tenmei's typical acidity, and the lingering aftertaste is dry and dry. The blend is impeccable and the taste is wonderful.
The label is so shiny and beautiful 😆!
Fresh and fruity, just like the name, it was really "smooth" and refreshing 🙌!
The sub name is also romantic and astronomical 🔭✨.
Junmai 🍶Non-filtered raw sake✨Nakadori Sangyo 82% Kame-no-o from Oogata-mura, Akita Prefecture🌾17% Yamadanishiki from Aizu Prefecture🌾.
Slight aroma. Good acidity, not harsh. Melon🍈 Not strong but gentle. Nice umami. Clean and clear taste. It matches with the gentle taste of grilled sea bream. It is also good with grilled chicken wings. It is also good with taro with gorgonzola cheese. An all-rounder.
Purchased at Inariya Espoir Sake Shop @ Urawa, drinking at home 20250112
I chose it because of its autumnal, moon-viewing-like label 😊.
This one was not heated as usual, but refrigerated and matured in its raw state.
Gentle aroma, sweet and sour like ripe fruit when you drink it, well-balanced collaboration of umami and acidity, and a light bitter pungency on the back end, somewhere between modern and classic 😆.
It's the type of sake that makes you drink more and more without even knowing it 😋.
The 8th Osaka Takashimaya Sake Festival (3)
Tenmei's booth.
I told them I got a sticker last year, and they gave me a new sticker this time too 😊.
◉Kame-no-o 65 Hon-nama re preparation
I thought it would be interesting to try a sake made with Kame-no-o rice, a noble sake, and I found it to be quite tasty. It has a melon-like texture and is sweet and delicious. It has a melon-like mouthfeel, and is sweet and sour with a smooth sweetness. It is made every two or three years, and some years it is not made.
◉Tenmei Tank Shiboribori Junmai Ginjo Kuro, hot sake, quenched, hi-iru
Aizu Yamadanishiki. The acidity is clearly defined and has a tingling sensation that stimulates the tongue.
I was wondering if I should buy Kame-no-o Kijo-shu 💦.
Tenmei Aki-agari Nama Jungin Beautiful Autumn Otsukimi
Rated 4.4-4.3
Rice: Miyamanishiki 50% polished rice, Yeast: Association 901, Utsukushima Yume Yeast F701, malic acid-hyperproducing yeast, Sake meter: -1, Acidity: 1.8, Amino acidity: 1.3, Body: 15.0
A blend of three different yeasts. The mouthfeel is appealingly mellow with nuances of ripe apricots and apples, and rounded corners that retain the freshness of the unpasteurized sake. Light to medium-bodied with the impression of being plump and soft, the sweetness is refined and accompanied by a sense of freshness, the acidity is fresh and apple-like, with citrus bitterness and spiciness playing a supporting role. The acidity is tight, and the lingering finish is dry and dry.
The wine is dry with malic acidity, but the spiciness and bitterness are noticeable.
