ことり
We selected this Junmai Daiginjo from the refrigerator to go with scallops and tuna sashimi, and it was the only one in the tank that was made using Aomori yeast "Jyo" as the raw material rice.
The label design gives it a classical image...but there is no gasiness.
The top aroma is a gorgeous ginjo aroma like sweet melon and pear, and the aroma reminds of a deep forest behind the sweet fruitiness and the full flavor. Is it sweet? The citrus-like acidity is in harmony with the clean aftertaste.
Rice polishing ratio : 50
Alcohol content : 17%.
Japanese>English
chika
Where was it sold 😆⁉️⁉️
Japanese>English
ことり
Good evening, chika-san - you drink a lot of Aomori sake. ☺️ I bought this one around spring at Sekiguchi Honten in Moka City, Tochigi Prefecture. I like it because it is a hole-in-the-wall kind of sake store.
Japanese>English
ジェイ&ノビィ
Good evening, Kotori 😃.
I think you drank a different Ajigasawa before 🤔we have never had it, but is it your favorite brand ❓But you always express the taste so well 🤗
Japanese>English
ことり
Good evening, Jay & Nobby, I'm the little guy who can't just drop by ☺️ and leave empty-handed 😅 trusting the taste buds of the store owner who stocked it? I'd like to enjoy the encounter with a brand you don't see very often 😊.
Japanese>English