Jungin Nama's full flavor spread and refreshing aftertaste.
It was comfortably sipped in the heat and humidity of Typhoon No. 9 approaching Kanto^ ^ ^.
Extra high grade and extra high grade Yamada Nishiki from the Special A district 😊.
The pleasant aroma of vinegared iso-type aroma and deep umami flavor spreads quickly. The alcohol level was from 15 to 16, but there was absolutely no alcohol feeling that would kick in afterwards. It was a little hard to taste because it was just opened, but after a little time, it will probably have a softer and deeper aroma and flavor.
It was a very tasty tasting ^ ^.
The lightly cloudy, refreshing acidity spreads in the mouth, making it a good match for a summer sake.
A bottle based on deliciousness without being overbearing ^ ^.
Aroma of Daigin even though it is Jungin.
The light, refreshing flavor is condensed into a firm umami.
The color is light and cloudy, but you can hardly tell the cloudiness, but when you drink it, the refreshing acidity invites you to eat.
Umashi^ ^ ^
The sake is -8, but a small amount of carbonation, perhaps from the unfiltered, unfiltered sake, twists the tongue, and the aroma and umami spread through the mouth and throat along with the richness of the flavor. It does not have a richness at all. Delicious ^ ^ ^.
We visited Kubota Shuzo's brewery in Sagaminada.
Three Sagaminada junmai ginjos made from Yamadanishiki, Omachi, and Miyamanishiki, all made the same way, from polishing to all other processes, with the same degree of alcohol, acidity, amino acidity, etc.
Only the flavor of the rice is different.
Now, can you understand me ....? 💦
Slightly sweet and fruity aroma. And deep volume.
Junmai Daiginjo that is a little flat and hard. Is it because of the new moon?
Now I want to try it at room temperature or lukewarm heating.
The fruity aroma and sweetness spread first, followed by mellow umami and light acidity.
The refreshing sharpness that I imagined from the name "Summer Blue" was my mistake ^ ^.
It is said that in snow country, there is a loud thunder sound around December as if to wake up the snow, and this sake was pressed at that (thunderous) time of year.
The rice is flat polished and washed with microbubbles.
As soon as the bottle is opened, a ginjo aroma wafts through the air. Mild and slightly fruity aroma.
A round and deep umami spreads across the tongue with a very small amount of acidity.
Ummm, delicious ^ ^ ^.
This is the first spring sake from Dewa Tsannin.
It has a sake strength of -5 and an amino acid content of 0.7. It has a soft, rich, elegant sweetness, and the mouthfeel and throat feel are clean and free of any cloying taste. It was perfect for a relaxing spring time.