こぞう
Mishio Junmai Ginjo Omachi
100% Omachi produced in Okayama Prefecture
Polishing ratio 50%.
Alcohol content 15-16%.
Sake meter degree +2, acidity 1.8 (reference)
Fat 5/7, opened 5/23
I wanted to drink a dry sake from Kochi and was attracted by the label that looked like a pattern of playing cards I used to have at my parents' house 🤣.
The brand "Bishio" is a new brand that started in 2014. It is one of the Junmai Ginjo series that is based on the concept of "elegant sweetness reminiscent of honey" and is part of a trilogy that includes "Kitashizuku", "Gin no Yume", and "Omachi".
The aroma is almost imperceptible after opening the bottle.
In the mouth, it has a fruity, fruity aroma and flavor, but at the same time, the alcohol is very strong.
The acidity is moderate and not harsh.
The acidity is not too strong, but it's more spicy and tingling than the number 😅.
I tried to drink it after 4 days, which is unusual for me, but although the mouthfeel got better, the strong alcohol feeling didn't go away.
The aftertaste is light, so it would be classified as light-dry.
It's like a Tosa sake in that respect 😊.
Unfortunately, it didn't suit me and was disappointing 😅.
Oh! Maybe I should have tried heating it up 🤔.
Japanese>English
マナチー
Good morning, Kozo-san ☀I'm sure Tosa Shiragiku would be the best choice for you 😇.
I recommend the special purest of the south: ❤️
Japanese>English
ひなはなママ
Hello, Kozo 😃.
I have an image that Kochi's sake is dry, but this one is also dry! I guess it's like Kochi ⁉️ If Kozo-san says it's too hard, then I guess I'm out of my depth 🤷♀️ 💦I'd like to say bonito and Kochi's dry sake are excellent 🤣.
Japanese>English