ねむち
Yuki-shi, Ibaraki. Takeyuki Corporation.
Takeyuu Shuzo Hitanishiki Namaishiki Junmai Ginjo
The first "Takeyuu".
It is served cold.
The first aroma is a bit like that of a sake yeast yeast yeast yeast, with a sour grain aroma.
The mouthfeel is clear, with a strong acidity but surprisingly little clutter.
As the temperature rises, there is a little sourness from the sake, but it is still clear and mildly sweet.
There is no sourness or lactic acidity, and there is almost no so-called "sake yeast-like" taste.
When it gets close to room temperature, it becomes full-bodied and has an interesting aftertaste.
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredient Rice:100% Hitanishiki produced in Ibaraki Prefecture
Alcohol Content:15%.
Polishing ratio: 58
Japanese>English
Rafa papa
Good morning Nemuchi 😃.
I have never seen this sake before 😊.
Yuki city is near my wife's family 😁I didn't know there was such a sake 🤭My mother-in-law passed away last year so I guess I don't have much chance to visit 🙄.
Japanese>English
ねむち
Rafa papa, good evening 🌜Takeyoshi was recommended to me at a liquor store in my new hometown 😊I see that Ibaraki prefecture is your wife's hometown ❗There are many delicious sake available and it would be nice to visit places related to your wife 😆.
Japanese>English