Ryu
From Tokushima Prefecture [Miyoshikiku Shuzo]...
Miyoshikiku: "You like super dry taste, don't you? Junmai Ginjo Unfiltered Nama Sake Limited Direct Kumi
If you have ever had "Miyoshigiku", you know how fruity and juicy it is! Juicy! Juicy, sweet and sour! If you have ever drunk "Miyoshigiku", you may have an image of a fruity, juicy, sweet and sour sake.
It is true that there are many sake with such flavors, but this one is a very dry sake with a unique taste. ‼︎
It is freshly squeezed, unfiltered, unfiltered, freshly squeezed junmai ginjo sake brewed with "Tokushima yeast" using 100% Yamadanishiki produced in Tokushima Prefecture!
As the name suggests, it is super dry with a sake strength of +15! (Sake meter reading of +/- 0 is normal, and those from +6 and up are super dry)
(Sake with a nihonshudo of +/- 0 is normal and those with a nihonshudo of +6 or higher are super-harsh).
(Sake meter is normally +/-0, but from +6 to ultra-harsh.) It has a tropical flavor typical of Miyoshikiku, with a mild lactic acidity, and is not as harsh as the numerical value might suggest.
The acidity is also high, giving it the image of a dry white wine with high acidity plus the umami of sake.
Rice: ・・・・ 100% Yamadanishiki produced in Tokushima prefecture
Rice polishing ratio: 60
Yeast used・・・Tokushima yeast
Alcohol content・・・16度
JAN code・・・4932149100562
Japanese>English
麺酒王
Good morning, Ryu 😃.
I was wondering about the dry one ❗The label is always unique and this time I want to keep the bottle 👯.
Japanese>English
Ryu
Hello, Mr. Noodle Sake King 😌.
I'm sure there are a few more dry sakes out there than Miyoshikiku...
This one in particular still has that "Miyoshikiku" feel to it!
I'd buy a packet of "Miyoshikiku" 😊.
Japanese>English