I remember it because it was a few months ago that I drank it.
My first impression after taking a sip was, "Oh, interesting!
It has a different flavor from Yamadanishiki.
I can't describe it well.
I can't describe it well, but I remember it had a white wine-like impression.
Maybe it was because it was Koshihikari, but I thought it went very well with food.
However, it was a bit hard to drink because it left a lingering feeling the next day, so it may not be a good match for me.
Notes
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Kyoto Pref. Kyotango City. Shirasugi Sake Brewery Co.
Shirokisugi Haruhi Koi no Hana.
I was curious about Haruhi but never had a chance to buy it. Shirasugi Brewery uses rice rice. Come to think of it, Haruhi is also a low-gluten rice rice for diabetics and kidney disease patients.
I will have it with cold sake.
When poured into a glass, there is quite a lot of fine bubbles adhering to the entire side of the glass. Slightly fizzy.
The color is clear with a slight yellow tinge.
The top aroma is very much that of white wine, Sauvignon Blanc and Muscat.
This is the first time I thought this was a white wine aroma when I used Shunyo.
On the palate, the wine has a slightly fizzy, bubbly feel.
The taste is sweet like a gentle muscat juice, slightly effervescent and sweet like a white wine, yet the slightly astringent aftertaste is also white wine-like.
The sweetness and lightness of the wine is not at all sake-like.
It is not for those who like sake, but for me, it has a different feel from sake, and I think it is also good.
The alcohol content is almost the same as wine.
This is the image that comes to mind when I think of Shunyo.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: Haruyo produced in Tango
Yeast used: Kyoto yeast "Kyo-no-Koi" and "Kyo-no-Hana
Alcohol Content: 12%.
This time 7 kinds, 6 cups
4 kinds of malted rice, citric acid, malic acid, succinic acid
Umami, not so much acidity, but a cohesive taste, and normal deliciousness.
This sake used 3 types of Koji (yellow, white and black) and 3 types of yeast. It is bubbly yet with a strong smell of apple, yogurt and mushroom. The taste is both dry and sweet. Good for matching with salad or appetizers. Very complex flavor, interesting but might not be suitable for sake beginners.
It's listed as lightly cloudy.
I didn't find too much nigori😅
Berry aroma
Sweet and sour with a hint of berry
Finishes with just the right amount of alcohole 👍.
It goes well with chocolate and desserts.
It's a delicious sake!
Nueh?
I told you I got a rare one.
You were drinking, right?
We met last year.
Last time we had a little bit.
But this time, let's have about 2/3 of a glass.
Yes, it's a strange sake.
Sweet and sour, well spread in the mouth.
It seems to have many secrets: ㊙️
Seafood Bean Curd with Sea Bream Milt
Spicy, sweet and sour!
Spicy, sweet and sour.
extensive information about this dish
Rice used: All "Koshihikari" (produced in Tango)
Alcoholic strength: 14 degrees
Specification: Unfiltered unpasteurized sake
Rice polishing ratio: 60
A blend of four different Kyoto yeasts: Kyo-no-Hana, Kyo-no-Saku, Kyo-no-Haku, and Kyo-no-Koi.
Purchased this sake because it won the Tasty Sake in a Wineglass Award!
Apple at this point with acidity and sweetness from the aroma.
From the moment you drink it, again acidity and a little sweetness, with a long aftertaste.
It is delicious! It's like a cider and I'm careful not to miss the pace.
白杉酒造株式会社（京都府京丹後市）は、食用米「にじのきらめき」と酵母7種類で醸した日本酒「NIJIIRO（にじSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
酒造りに使う米を食用米に限定して美酒造りに挑んでいる蔵元杜氏がいます。京都府京丹後市にある白杉酒造の代表取締役SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
