Takaji純米大吟醸朝日 無濾過生原酒
理華
If you don't know the brand, it's hard to make a choice without advice 😂.
I'm sure you'll like this one: ⤴️ and
My usual uncle's recommendation from my usual store 😆.
I love it 😆😍😍😍.
Dark grapes 🍇 or Kamomo 🍑 or 😍😍.
Gassy and slightly chili.
I love it so much ⤴️
fruity but not too sweet and spicy with a clean aftertaste
The astringent label is not what I expected from the sake flavor... 😆 Don't be fooled.
Don't be fooled lol
Rice: 100% Asahi from Akakabe Akasaka in Bizen
Yeast used: Kyokai 14, 7
Polishing ratio 50%.
Date of production: January 2025
Asahi rice is also used to make sushi.
It is said to have been used for sushi.
It is low in protein and fat and tends to produce a light, clean sake.
It is grown mainly in the southern part of Okayama Prefecture and is a representative of Okayama Prefecture.
The yeast used, Association No. 14, has a muscat-like aroma and low acidity.
Association No. 7 has an elegant and gorgeous aroma.
Hmmmmm 🤔I'm learning a lot!
Japanese>English
アラジン
Good morning, Rika 😃.
I'm sure you'll get a recommendation from a liquor store that knows what you like: ☺️
I had a Jun Daigin of Juhachimori brewed with Asahi rice using 1801 yeast and it was delicious with a flashy aroma, so if you have a chance, please try that too!
Japanese>English
理華
Aladdin-san ⤴️ This liquor store carries a scary amount of brands, so it's fun to come across a brand that's new to me through recommendations 😆 I'd love to try the sake brewed with Asahi rice with 1801 yeast! 😍I wonder what happens with different yeasts😍.
Japanese>English