A mild fragrance with a refreshing citrus-like sweetness. It has a refreshing aroma.
The taste is a clear mouthfeel with the umami of rice brought out by aging. The soft and light sweetness is accompanied by a gentle acidity and a sharp dryness that is typical of Miyuyo, creating a lightness. It is not too heavy, but has a friendly, relaxed and soft autumnal flavor. After swallowing, it has a clean and crisp finish that makes it easy to drink as much as you like.
If you are going to compare Junmai Ginjo and Ginjo sake, I prefer the Ginjo.
Low-temperature storage allows it to pass from spring to summer and awaken in autumn.
The label features the well-known "Tama label" motif with an image of a unique cat and a full moon. This ginjo-shu is unique to the autumn season, having been slowly matured at low temperatures from spring to summer. It is a deeply flavored sake with a more enhanced rice flavor and sharp acidity that spreads in the mouth.
Mihoou🤗. It's Kochi Prefecture's sake after all!
It's delicious 🐴↑👍. It has a refreshing feeling from the gentle sweetness of the rice 🌾. The sharpness is good~☺️. I had a little bit of peculiar bonito tataki with green onion and garlic 🥰🥰🥰. And then this beauty! 😋😋😋. It looks the most delicious. I want to try it in the real Kochi one day! 😍😍.
It says that it is a space deep sea sake, slowly fermented with yeast that has traveled through space and withstood the deep sea.
I have no idea what it is, but it is delicious (laughs).
Spring Nigorinpic 55
I was in the mood for a bit of a shwashy sake today, so I got this Bikuyo's Usunigori Sparkling😇.
As expected of a sparkling sake, even though I opened the bottle carefully, the automatic stirring started as soon as I opened it🤣.
As expected of a junmai daiginjo, it had a fruity aroma, but the taste was very clear 😀.
However, the acidity from the shuwashu carbonation was very effective, and it was a delicious sake that didn't interfere with the meal 😇.
By the way, I paired it with shabu-shabu today and it was delicious😇.