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Matsunohana純米大吟醸原酒生酒無濾過
alt 1alt 2
わいん・おさけ いこま
家飲み部
100
bouken
Yamadanishiki Polishing ratio 40 Junmai and Ginjo are made with Tamakae, but Daiginjo is made with Yamadanishiki The Daiginjo class tends to use Yamadanishiki, which is a common pattern. According to the brewery's explanation, it is aged for one year. It has a gorgeous ginjo aroma and an interesting taste with umami from the aging process. It is a versatile type that can be drunk with food or on its own. I am glad I bought it even though it is a little expensive. It is quite bitter and spicy towards the end, but the ginjo aroma lingers in the aftertaste. I think the label could be a bit more cluttered 🤔.
Japanese>English
ねむち
Hi bouken, I mentioned the label when I first talked to the brewer 😁 but I haven't tasted the Junmai Daiginjo 🤔I have a copy of Matsu no Hana [Shojo no Mai] in my room that I got as a gift but it's left at room temperature 😅.
Japanese>English
bouken
Hi Nemuchi 😃 I thought if they were going to go national, this label would be a tough sell 😅I don't think they're going to do that 🙄. That's a pretty good sake 😳I heard it's a -4 sake but I wonder if it's sweet 🤔.
Japanese>English