It's been three years since I met Tsushimaya.
the third time.
My memory of what kind of sake it was is poor.
This time I had a surprisingly light and clear sake.
I had such an impression!
Next time, I'd like to try a sake I've never had before 🍶🍶.
knowledge
Alcohol content: 16 degrees Celsius
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Omachi
Rice polishing ratio: 50
Shinshu Miyamanishiki R3BY
Aged at low temperature for 2 more years
The owner told me that I couldn't buy it anymore because it belonged to the previous master brewer.
The owner told me that I couldn't buy it anymore!
Smooth on the tongue, with a hint of honey in the back!
Tsushimaya Junmai Daiginjo Bizen Omachi
Pineapple sensation from the gorgeous mouthfeel. Lingering bitterness and a sense of alcohol. Showy and flamboyant.
Rice used is Ginpu
The rice used is Ginkaze, which is low in alcohol content, but is very robust.
It has a wine taste and seems to go well with Western food.
It is an interesting sake!
A big hit, very tasty.
Corked up fast but didn't blow out.
I finished it in about 4 days and the gas was fine all the way through.
It has an acidity and bitterness like lemon zest, but the vigorous gas neutralizes it and makes it just right.
The spiciness wears off rather quickly, with a hint of umami at the end.
When heated, the acidity spreads quickly, and the spiciness subsides, and the lingering umami is more pleasant. Personally, I found it even better when lukewarm.
Tsushimaya Gaiden
The lid flew off when opening the bottle! 🤪
When poured, it has a solid gasiness! (Is there a smell of cork and smoke?)
It tastes sweet, sour and acidic. It tastes sweet and sour, but the strong gaseous taste calms down moderately! 😘.
The waiter said they use wine yeast! That's why it's so acidic 😉.