とおかまち🤗Shimpootsuru Junmai-Ginjo Shochu is a new type of sake
Raw material rice
Sake meter value +2.0
Rice polishing ratio 50%.
Acidity 1.3
Alcohol content 15%.
When you take a sip of the chilled Jun, the aroma is subdued and there is little riceiness, and the taste is clean and clean, with a hint of astringency remaining.
The taste is light and dry, too clean and thin.
There is also a slight smell of cemedine that sticks out from the nose.
As the temperature rises a bit, the umami comes out, and there's a nice balance of umami, bitterness, and astringency, but it's a bit thin and lacking in comparison to fruity or umami-rich liquors.
Cold, room temperature or lukewarm is probably the best temperature to bring out the flavor 😅.
I think it's easy to match with food. It seems to go well with soft, light Japanese food 🤗.
Japanese>English
ヒラッチョIt's light, dry and clean. It's true that it's not as good as other sake with a strong flavor, but it goes well with Japanese food and goes well with sushi.
On the other hand, it goes well with Japanese food, and I think it goes well with sushi.
Personally, I like it lukewarm.
Japanese>English
とおかまち🤗Good evening, Mr. Hiratcho.
I still prefer lukewarm ☺️.
Tomorrow I will warm up what little deliciousness is left.
I'm looking forward to seeing some changes on the second day!
Thank you for your comment.
Japanese>English