あおい
Fancy and cute packaging but very tasty and robust sake. You can taste the flavor of rice. It tastes like a combination of amazake and calpis. I drink it very much ¨.
Japanese>English
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あおい
I bought this bottle at a liquor store in Murakami after listening to the owner's explanation. It is only available in Murakami and only here. The Shikumo label is also a non-regional sake, but this one is the only ginjo-shu they make.
The eye-catching package reads "Boshi woman working in Hokuetsu," and I wondered what a boshi was. I wondered. I drank it, imagining that the sake was probably made with a lot of thought and care, given the name. It is a ginjo with a strong sake flavor that is as good as salmon in sake-bitashi. It is a taste that can be enjoyed without anything else and that makes me want to drink it in winter.
Japanese>English
あおい
Junmai Ginjo brewed with Gohyakumangoku, which the toji himself grew in his own rice paddies. This is a limited edition sake made by Mr. Masayuki Hirata, who is certified as a "Zengikuren Meister".
Polishing ratio 60%, 100% Ihyakumangoku
Mellow umami, gentle sweetness. It also has a dry taste in the middle. We also have Torajiro, a Saba tiger that we got at the SA and brought to our house.
Japanese>English
あおい
A light, dry special honjozo. The name comes from its predecessor brewery, Matsunodew. It is made with yeast for ginjo-shu and is said to be as clear as morning dew. It is a strong, clear, and dependable sake that is delicious with handmade salmon soaked in sake by a grandfather in Murakami.
Japanese>English
あおい
Junmai Ginjyo Nigori-Namaishu
Polishing ratio 60
alt 15 degrees Celsius
The acidity and the sake flavor coexist well. It is like a sake white wine, and the package is true to its name. It would go well with Japanese potato salad or other light snacks.
Japanese>English
あおい
Gutsy sake. I drank it cold, but I would like to warm it up.
Rice polishing ratio 65
alc 15 degrees Celsius
Japanese>English