After work.
Sake from a brewery in Kyotango that makes sake only from edible rice.
It is a sweet white wine-like sake with a strength of 15-16 degrees, but I thought it would be a good sake for beginners. 🙆♂️
Tomekawa 3rd generation tasting party for guesses ⑨.
I have tasted BLACK LABEL's "brilliant" in the past, but the impression of "brilliant" was strawberry-like, but this one was sweet and tasty, but a little drier than Shirakikyu's.
I think it's great that they can make this taste with rice.
I think this is what I think every time I drink Shirakiku.
Koshihikari has a subtle taste to be honest...
This review is getting more and more boring 💦.
Is it a noble sake? It is so rich and thick that you would think it was a "Kijo" sake.
And I can't believe it's made from Koshihikari rice...
Sake is so deep!
Sake made with Koshihikari rice
More acidic and not so fruity compared to pink brilliant
drinking white wine
The acidity comes strongly in the aftertaste, not comparable to no.6
Yeast and citric acid. That's why the acidity is so strong.
First Shirakikyu. It has a deep and clear flavor typical of autumn sake, and has a good sharpness. It gives the impression of being a versatile all-around food sake.
The name "Hakusugi" is derived from the brewer's family name "Shirasugi", which is written as "Hakusui"...something like that.
I was expecting a metamorphic sake ...... which was brewed using black malted rice for the sake mother and the second and fourth stages, and yellow malted rice for the first and third stages.
Fresh pichi shuwa! Although it has a unique flavor with a little bitterness, the sweet and sourness is not very distinctive, and even seems to cancel each other out, so I was a little disappointed.
The nose is of apples and fresh citrus fruits. Slightly yellowish with bubbles. Legs are thin and weak.
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
