New brands handled by Icoma Sake Shop
They are the first in Hyogo Prefecture to handle Kyo Hina.
It's been a long time since I've seen Kyo Hina at a sake shop.
I've only seen it at Yamanaka Sake Shop and Takimoto outside of Takashimaya tasting sales and sake festivals.
Beautiful, juicy sweetness like a peach. Impressive firm sweetness and a sweet-sour or sour acidity.
I thought it was peach at first, but after some time, it also feels lychee-like.
It's not a modern type of sake, but it's a very sweet sake and I like it a lot 😋.
I'm curious to know if Miyama also has a raw sake or an active nigori (nigori) 🧐.
Kyo Hina Junmai Daiginjo 500 Million Years
Rating 4.5
Sake meter: +5, Acidity: 1.1, Rice polishing ratio: 40% (Yamadanishiki), Alcohol: 15
It has a light mouthfeel, a moderate aroma, and a mildly spreading umami flavor that finishes cleanly. The taste is superb, made from 40% Yamada-Nishiki produced in Hyogo Prefecture and polished to perfection.
At a yakitori restaurant where we went for my husband's birthday dinner.
Lately, I've been thinking that if I'm not sure about ordering sake, I'll go with sake from a prefecture I've never been to before😅.
So, my first Ehime sake 👏.
The word "limited direct-drafted raw sake" gives me a fresh-fruity preconception, and it didn't disappoint: fresh-fruity with a melon-like taste. ❤️
Good evening, Rurun!
Happy birthday to your master 🎉!
Yakitori and Sake are delicious 😋 they are my favorite food 😋.
It's nice to celebrate by eating out together 🎵
Ehime sake looks delicious too 🤗
Hello ma-ki- 😊.
Thank you ✨
Yakitori and sake is just too good 😆.
I don't often get a chance to drink Ehime sake, but since the restaurant's choices are mostly to my liking, I was able to order boldly 😊.
The aroma is pool (lol), the mouthfeel is balanced bitterness to the preceding, the overall feeling is heavy, and there is no unpleasant alcohol taste, making it easy to drink.
It's sweet but I'm okay. The image of Kyohina has changed.
Because of its thickness, it goes well with rice.
Combined with sea bream from Ehime, it was delicious.
Exquisite sourness
Daiginjo, dry, Kosaburo limited, Nakakumi Nama-shu. The ginjo feeling precedes the sake, and the sharpness is good, but the rest of the ginjo feeling remains, which is a pity...
It was recommended by my favorite liquor store as a dry sake. It has a strong flavor when drunk on its own, but when paired with sashimi, it goes down a treat. Umashi☺︎
