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SakenowaRecord your sake experiences and discover your favorites
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Sake quality Junmai-shu Ingredients: Rice (domestic), Rice malt (domestic) Rice used: Koshihikari (from Tango, Kyoto) Rice polishing ratio 60 Alcohol content 15.5 Sake degree +3 Acidity 2.6 Nama-shu/Hiirei Nama-shu I asked my favorite bar what was today's sake, and was offered a bottle of wine that he had bought at Ginza SIX. I asked what the sake of the day was and was served a bottle of wine that he had bought at Ginza SIX. It had a fresh fruity ginjo aroma, gradual acidity, sweetness, and umami, all of which were present, but also had a nice sharpness. It was a nice encounter.
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