Yes, it's easy to drink. Easy to drink.
I'd like to write more about it, but I'm not at a level where I can grasp the details of the taste that well.
Is it to my taste or not? It comes down to this.
Junmai Ginjo Nakakumi Sake, 40% polished rice, aged at low temperature in a refrigerator for more than 3 years. A multi-year blend of sake from different brewing years.
It was a very special item that was perfect for the celebration.
The celebrant was a non-drinker, so we had to drink a lot of it on the celebrant's side.
You can't tell if it's a blended sake or not, it's so clear. Maybe that's just the way it is.
Rice used: Yamadanishiki produced in Tojo, a special A district in Hyogo Prefecture
Rice polishing ratio 40
Alcohol level: 16-17 degrees Celsius
Tachioo Hanare
Aged sake with a golden glow. The richness and umami from the aging process and the roundness without corners make it easy to drink. It shows its strength when heated.
Good evening, Konshu!
Congratulations on your 100 check-ins 🎉.
I just happened to find it and congratulate you without permission😅.
Let's continue to enjoy drinking more and more 😋.
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.