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REIREI
日本酒好き🍶 お酒とそれに合うおつまみ、和食🐟好き🫶 自己満記録✍️

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Iwate
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Yamagata
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Brewed by the first female Nanbu Toji, The first female Nanbu Touji brewed a hot sake [SHISORA SHISORA R07BY ・Labeled with a musical note The fourth release is a Junmai Ginjo Unfiltered Nama-shu made with Hokkaido's brand rice "Oborozuki" and Giovanni's Chokyoku! This year's release is the fourth in a series of "Oborozuki" brand rice from Bibai City, Hokkaido, which was well received last year, This year, Junmai Ginjo Unfiltered Nama Sake [musical note label] brewed with Hokkaido's brand rice "Oborozuki" and "Giovanni's Chikara" is now available! The "musical note label" is named after the rice used, as it is a specialty of Bibai City, a town of beautiful songs. The aroma is reminiscent of fruit, and the moderate sweetness, umami, and crisp acidity are in harmony, making this a refreshingly enjoyable bottle.
Japanese>English
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Main Characteristics Type: Junmai nama-shu, unfiltered hon-nama (raw sake). Rice: "Dewa Tsanzan", a rice suitable for sake brewing produced in Yamagata Prefecture, is used, and the rice polishing ratio is 60%. Taste: The flavor and aroma of the freshly squeezed sake is bottled, and it is characterized by a strong taste with a strong rice flavor. The alcohol content is a satisfying 18%. Storage: Refrigeration is recommended for this unpasteurized sake. Limited Edition: This is a seasonal product, sold as a "completely limited edition". This sake is not filtered, tempered, or watered down, so you can enjoy the freshness of the original flavor of the sake.
Japanese>English
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Yamakawa Mitsuo, formed by four breweries in Yamagata Prefecture, is finally celebrating its 10th anniversary. To commemorate this anniversary this year, each brewery is brewing a celebratory sake in turn. The "Dewa Sanzu" rice used again this year is the most standard variety of sake rice in Yamagata Prefecture and is produced in large quantities. Highly polished rice gives it a clean and soft taste. Yamagata Prefecture uses 100% rice grown under contract in the Kashiwaguraden district. And in honor of the 10th anniversary, Association No. 10 yeast was used for this year's product. This yeast is characterized by low acidity and a gorgeous, elegant ginjo aroma reminiscent of melon and pear. Slow fermentation at a low temperature produces a soft yet dignified finish with a well-balanced aroma and taste.
Japanese>English

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