kei
やや辛口。酸度が2.0あり濃醇である。
鶏肉の中でも唐揚げに合うと思う
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kei
3年熟成の古酒。ぬる燗で本領発揮。濃醇。可愛いパッケージ。また飲みたい！
kei
It is suitable for lukewarm heating. It has a rich, dry taste. I would like to drink it again, but unfortunately it is only available at sake cost breweries. It goes very well with soup stock.
Japanese>English
kei
Dark, mellow, dry...limited edition sake available only at the sake cost brewery
Japanese>English
kei
フルーティ
kei
Tastes like melon
Japanese>English
kei
It is refreshing and delicious.
Japanese>English
kei
Slightly firm flavor.
Japanese>English
kei
It seems to be a limited edition sake made from 100% Koshihikari rice produced in Akiruno City, Tokyo. The market price is a little expensive at ¥3,500 for a square of sake, but it has a wonderful rich mellow flavor due to the abundant amino acid content of the rice.
Japanese>English
kei
This sake was created under the concept of being a sake that goes well with everyday meals made with rice rich in amino acids. Mellow and delicious!
Japanese>English
kei
I like the kind of sake that is generally called "mellow" when the acidity and amino acid content of the sake is high. I requested a mellow sake at Yasuda Shoten, a sake shop in Hitachinaka City, Ibaraki Prefecture, which stocks only sake made in Ibaraki Prefecture. According to the owner, who is an expert on sake, mellow sake is often divided into two extremes: sweet and dry. This time, I chose a 4-gou...junmai-shu sweet, which is the sweetest of the two, priced in the 1000-yen range.
In the mouth, you can enjoy a rich, mellow flavor with abundant acidity. It also has a lingering aftertaste that is more umami than sweet.
Manufacturer : Raifuku Shuzo (Chikusei City, Ibaraki Prefecture)
Specified name : Junmai
Ingredients : rice, rice malt
Rice used for making : Wakamizu
Rice Polishing Ratio : 60
Alcohol percentage : 17
Sake Degree : -11
Acidity : 1.4
Yeast : Oshiroi Hana (Tounotanjo Isolated strain)
Japanese>English