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酒気帯び
Alc 15%, Rice polishing ratio 65
Manufactured 2022/5
Purchased locally.
Quite dry.
Tokoroten, Japanese pear flavors and malic acid.
This brewery owns a whiskey distillery.
Japanese>English
酒気帯び
Manufactured March 2023
In-house strain of yeast No. 7
Polishing ratio 45
Alc 15
Bought at a sake brewery.
Stored in the refrigerator at home for about 3 months.
The No. 7 yeast originated from Miyasaka Brewery.
The aroma is surprisingly gentle, with a gentle koji aroma and a white grape-like flavor.
Just as it rolls around in the mouth, the sake-like flavor increases.
It has an exquisite flavor to be enjoyed with snacks, just as it says it is intended to be a food sake.
I got the impression that the brewing process is quite clean, with no impurities or bacteria.
Japanese>English
酒気帯び
Chiba's sake, Junmai.
Overall, I had the image of a sake brewer with a strong sweetness and koji aroma.
I personally prefer it if it were a little drier.
I paired it with shrimp, shishamo, and scallops, but the light shishamo was the best match.
Whiskey is distilled at the brewery.
Japanese>English
酒気帯び
Original bottle of sake and sakana from Shinsen, Shibuya (they asked me to promote it).
Cold.
Nigori (cloudy) sake based on hand-squeezed ginjo mixed with lees (explained to be from first-class sake).
It is cloudy, but only to the extent that it is a thin cloud of white.
It has a refreshing aroma of koji and a vanilla flavor that enhances the sweetness,
The lees, which easily roll on the tongue, are mixed to the extent that they are not cloying.
Japanese>English
酒気帯び
Cold.
Refreshing sake with apple and pear flavors,
Malic acid and alcohol pungency appear as it rolls across the tongue.
Delicate enough to be just right with salted boiled beans.
Japanese>English
Kamoizumi純米酒 G7サミットラベル
酒気帯び
Cold, with a refreshing sweetness and a restrained fermentation aroma.
Salty nibbles went well with it.
Japanese>English