With customers in Shinbashi (4)
Next, another person said he liked this one, so we had Gikyo!
This one was also served warmed.
More acidity than the previous Shinkame.
The aroma is very strong.
This is the first time I've had Gikyo warmed up.
This one's possible, too.
It's quite dangerous 🚧.
This pace is not good!
As an added bonus, yesterday's cherry blossoms along the river in my neighborhood 🌸 were pretty much falling off.
Location Aisai City, Aichi Prefecture
Rice type Gohyakumangoku
Type of sake Junmai
Rice polishing 60
Alcohol content 16-17°.
Yeast
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +2 pickles, apple
(Appearance) Slight yellowish crystal
(Taste) Taste
Body 2.5
Acid 2 Mainly lactic acid
Sweetness 1.5 Alcoholic sweetness is present
Umami 2.5
Bitterness 2.0
Aftertaste: Deliciousness lingers slowly
Impression: Tasty dry taste
It is a Gohyakumangoku, but from the aroma, there is a strong amino acid aroma. It's interesting that it is finished in a very chivalrous way. It feels a little more fruity than Yamadanishiki, but that may be because it is Gohyakumangoku.
Repeat Score 1.5
Aged sake of Gikyo.
Wakamizu is sake rice from Aichi🌾.
It was served warm🍶.
The nose has a sweet aroma with a hint of caramel.
In the mouth, the sweetness expands and the mild acidity is quite pleasant 😊.
It's a young water, so it has a clear sake quality, but it has depth.
It was delicious 🍶.
