Tenpyo Junmai Ginjo
Hioki-shi, Kagoshima
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% domestic rice (variety not disclosed)
Rice polishing ratio: 50
Alcohol percentage: 15
Production method: Junmai Ginjo
Sake cup used: Wine glass
Aroma: +1.5 (melon, white peach type ginjo aroma)
Appearance: Crystal (transparent with a slight greenish tinge)
Taste
Body: 1.5 (between light and medium)
Acidity: 2.5 malic acid, citric acid predominant
Sweetness: 1.5 (slight and moderate sweetness)
Umami: 1.5
Bitterness: 1.5
Lingering: Fresh acidity and very light bitterness that quickly disappears. Cool and refreshing.
Impression
Aromatic, modern, light and dry
While the ginjo aroma of melon and other fruits is subtle, the taste is light and refreshing, with citric acidity like that of ramune.
As is typical of sake made by a shochu brewery, it stands out for its "core transparency," and is a smart sake that is designed to harmonize well with meals. It is not flashy, but it has "quality and sophistication," and you will not get tired of drinking it.
It has a good balance of aroma and taste, and is best served cold in a wine glass.
Repeat Score: 2.0
Posting for the day before yesterday, I fell asleep because I drank some more after sake,
Satsuma-age (fried fish cake) arrived as a souvenir from Kagoshima by my niece.
Then, I went to buy some sake from Kagoshima.
Satsuma-age with spicy lotus root (no picture because I've already eaten it 😭) and tenpiki, nice.
I think it's because I basically like spicy lotus root.
It's also fun to choose the sake for the snacks.
This is the first sake from Kagoshima Prefecture.
It is a Junmai Daiginjo from Nishi Shuzo, Hioki-shi, Kagoshima.
I happened to find it at an izakaya and ordered it, although it was a little expensive.
It was very fruity, like a dessert wine, but it was very tasty with a refreshing aftertaste.
I would like to try other kinds of sake.
Good morning, Yamakatsu 😃!
Congratulations on your first Kagoshima sake at Tenpyo ㊗️ 🎉Yes! It's a bit expensive 😅we had it at Sandesi 😋.
We are almost there 🤗, though there are still some difficulties.
Bought it with Kabutatushi. If I was looking to buy another bottle of something and there was a Kagoshima sake that I had never had, I had no choice but to buy it. We were worried whether it would suit our palate because we had not researched it at all.
I imagined it to be classical, but it was unexpectedly sweet and fruity and delicious 😊They are a sake brewery that mainly produces shochu, but it is amazing that they can also make such a good sake, I thought.
Hello, freelancer first generation man 😃!
Congratulations on your first Kagoshima sake ㊗️㊗️ double 🎉 Our first was also a Sandesi from Kochira! We haven't had any Kagoshima sake since 😅Yes! It's a modern type of sake, isn't it?
Hi Jay & Nobby ^^^^!
With Sake-no-wa, we only have 2 brands of Kagoshima sake checked in and I had never seen them before, but I'm glad we were lucky enough to find them this time 😊 They were delicious modern sake. I wonder when we will be next in Kagoshima...
Ingredients Rice (domestic), Rice malt (domestic)
Polishing ratio 60
100% domestic rice
Alcohol content 15
Is there sake in Kagoshima? I happened to see it, so I bought it. Let's go and taste it!
The aroma is gorgeous, and it smells ripe like a banana. The brewing water was soft for a moment, but it had a great minerality. Then it was enveloped by sweetness like figs and muscats. After that, astringency, acidity, and spiciness coexist in a complex way, intertwining and coming together. The sweetness is strong, voluminous and drinkable, yet it doesn't interfere with any foodstuff. It was delicious. Thank you again for this evening!
Nishi Shuzo of Kagoshima, famous for its shochu "Hozan".
It is refreshing and summery! and refreshing, just like summer!
Mild and gentle sweetness
Beautiful aftertaste
Sweet, fruity ‼️
This is Kagoshima sake!
Here is the description
Nishi Shuzo, famous for its sweet potato shochu "Hozan", has created a sake!
Junmai Ginjo-shu made with Yamada-Nishiki. It is a refined sake that should be drunk in a wine glass. The glass overflows with a gorgeous ginjo aroma of pears, melon, and white peaches. When the glass is turned to let the air in, the aroma of yogurt, fresh cheese, fresh chestnuts, and chestnut flowers can also be detected, allowing you to enjoy the harmony of layers of aromas. On the palate, the attack is mellow. Creaminess with umami, and the fruit flavors that were also present in the aroma spread out. The lingering finish has excellent penetrating power, and despite the richness of the mid-palate, the finish is delicate, as if drawing a straight line.
Sweet but light 🎵.
Sake feeling is a little strong, and after drinking it, there is a feeling of it passing through the nose.
Today, with dumplings🎶.
Your favorite degree:★★★★★★☆☆☆☆
