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記録用〜
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For recording
(Fukunoka) 55% Shigin polished rice produced in Namie-cho
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Tokyo University of Agriculture Rose Yeast PM-1
For recording
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Good sharpness!
Great with grilled ✨
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It has a gentle flavor and a nice sharpness ⚡.
It was perfect for early autumn when the sweetness of chestnuts doesn't fight with the sweetness of chestnuts ✨.
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The produce has a sense of sureness 🙋 It has quite a bit of microbubbles 👍.
The aroma, taste and the start of the meal was very festive - even though it's summer 🆗.
I'm going to enjoy sake more and more. ☀️
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Participation in the Hiroshima Fermentation Joint Research Association🎵
Comparison of different rice milling ratio✋
Spherical 45% Good aroma and excellent refreshing feeling. It is good even in hot weather.
Shigin 60%: Same good aroma, a little sweetness and umami from the rice.
It also has a very clean and crisp taste~!
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Wonder girl is good too✋.
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Ingredient rice: Hachitan-Nishiki (70% polished rice from Hiroshima Prefecture)
Shin Gin Seibai☺️
Taste: The label says
The label expresses the depth of flavor from the sake brewing process and the lightness and grape-like aroma from the 70% milled Shin-Gin rice. ☀️
Enjoy it!
It has a nice balance of crisp and not cloying umami in this hot weather 👍Good with a meal to power up✋.
Japanese>English
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Ingredient rice: Senbon-Nishiki (Polishing ratio 60%)
Shin Gin mark 🎵All flat polished rice: ☺️
Taste: Beautiful sharpness. This flavor is excellent with grilled salmon👍.
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Rice: 100% Yamadaho from Hyogo Prefecture (Polishing ratio 55%)
Yamadahoi is the mother variety of Yamadanishiki✋.
Taste: You can taste the umami on top of the clean taste.
Iburi Gakko is the best ✨.
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I was going to test the maturity of cold storage over 3 years, but opened the bottle after 2 years😄.
Enjoyable sweetness? The umami overcame the acidity.
It was perfect with rock oysters 🎵.
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Summer Sake with Cold Bean Sprouts and Soba Noodles: ☺️
It has a nice sharpness, so it goes well with strong flavors~!
Slightly delicious taste? Sweet taste? I enjoyed the lingering taste👍.
Some of the rice used for the sake was Shin Gin Seibai (polished rice): ☀️
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Rice used: 100% Akaban Omachi (Polishing ratio 50%)
Akaban Omachi" is a special type of Omachi. It refers to Omachi produced in Karube, Akaban City, Okayama Prefecture, and is a registered trademark of Toshimori Shuzo, a long-established brewery founded in Keio 4, which has a brewery in this area.
Taste: It is a delicious sake with a sharpness that reveals the soft sweetness of the rice~.
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Participation in the Hiroshima Fermentation Joint Research Association🎵
Comparison of different rice polishing ratio✋.
KYUKATA 45%, Daigin class, but with a good aroma and a clean feeling, nice~!
Shin-Gin 60%: It is a Ginjo class, but also has a nice aroma and a clean feeling, with a little sweetness and umami from the rice, which is good~!
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桜吹雪出品仕込大吟醸
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Gold medal winning regular sake ☀️ received ☺️
It's delicious 👍and great with food too!
We are looking forward to another gold medal winning sake in 2022!
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Still hot ☺️
You can enjoy it with young bamboo shoots in season.
It's good with the delicious taste 👍
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Nice sharpness from just the right amount of schwash: ☺️
Kogomimi is sprouting - good match✋.
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Enjoy it with winter leek and takana, just like spring: ☺️
It goes well with snacks👍.
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