寿梨庵
Probably one of my most repeated and regular sake 🌾.
The rice used was Kiyo-Nishiki from Yamagata (I think it used to be different...) 🌾.
I was notified by my favorite Suehiro-san (about half a year ago?) that the rice used was Dewa-sansanbari. The rice used was changed to Dewa Sanbai 😮.
This was a big deal for me, and I was looking forward to buying the new sake when it comes out...
I was looking forward to buying it when the new sake was released... and then they announced that the rice used in the new sake was now Gohyakumangoku ❕... big news for me ✨ than the shock of not being able to drink the Dewa Sanzu.
I have always felt the similarity between Shizuoka sake and Niigata sake, including Isohajime, and now I am even more intrigued by the use of Ihyakumangoku from the Hokuriku region 😆.
The word "Gohyakumangoku" is in the upper right corner of the label.
I can feel the spirit of the brewer 🤨.
Newly brewed, once fired 🔥.
The aroma of ginjo and the light quality of the sake are the same as before,
The light quality of the sake is still the same, just more refreshing and spicier than before 🤔.
The rice flavor is also very strong 🍚.
Overall, it's still a Shizuoka sake!
Japanese>English