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Kirinzan火鉢大吟醸
alt 1
18
R-chu☆
Sake meter degree +3 Acidity 1.4 Amino acidity Polishing ratio 50%. Rice used: "Gohyakumangoku" from Oku-Aga Yeast Filling - Unusually, we had a non-junmai 🍶. And it was served hot, which I don't usually do. The aroma at room temperature was subdued, but when warmed up, it had a nice aroma and a lingering aftertaste that combined with the warmth of the body. The aroma was not so strong at room temperature, but when it was warmed up, it had a nice aroma and a strong aftertaste ☺️. Hot sake is also good 🍶. I want to say "Oyasan, daikon, hanpen and tamago please 🙏". I'm drinking at home though. I'm not used to doing this and the steam made me swoon at first.
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