Takachiyo59Takachiyo きたしずく
紬
Junmai Ginjo, unadjusted raw sake
Takachiyo: Classic robust type
Takachiyo: Modern fruity (specifications and ingredients not disclosed)
59taka: More suited for a mid-meal drink than Takachiyo, same yeast, same rice polishing method (59% flat polished rice), but with different rice
Shin Takachiyo: for low-alcohol daytime drinking
Note that it seems to be
Refreshing melon! I think it had a refreshing aftertaste as well as a fruity melon flavor.
*My memory is fuzzy because I drank it over a month ago.
It seems that there are some 59taka that use M310 yeast and Association 1801 yeast. Does this mean that this is the Kitashizuku one of the Hokkaido rice Kitashizuku and Comet using M310 yeast?
I think it would be more interesting if I could drink sake with an awareness of yeast, milling method, rice, etc! But for now, let's just drink a variety of sake!
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