The fourth drink after work. The last one was a choice other than Junmai. I wanted to drink this one. It has a gentle taste with a soft acidity. It was just the right sake to end the day 🎵.
My third drink after work. It was lukewarm because my body was getting cold from the air conditioning.
I think this is the first time I've had a lukewarm sake that has such a nice mouthfeel. It's dry and has a hint of acidity, but it's just the right amount and goes down easy. Next time I'd like to try it hot in the cold season.
The second drink after work. I wanted to try Sentori.
The aroma is sweet like a flower. The mouthfeel is pleasant with malic acidity. It has a light sweetness that lingers on the palate. It was a taste I wanted to taste only in summer 🎵.
I think you can feel the aroma more if you drink it in a wine glass instead of an inokuchi (cup).
First drink after work. I chose the recommended balanced type. It is a little sweet and pleasant on the palate. The ginjo aroma coming out of the nose is also good for my taste. It seems to be a limited distribution product.
We ordered this wine after liking it in a mini-bottle sake drinking contest in Ishikawa. It has a sweet and tasty rice taste with a clean dry finish. I realized again that this is the kind of taste I like. It is easy to match with various dishes.
Degree of favoritism: 9 stars
Purchased at my favorite Nagano local supermarket. It has a robust sweetness and acidity, and I don't think it has much of a ginjo aroma. It's a nice marriage of sourness and acidity when paired with pickled nozawana 🎵.
I had it cold, but next time I would like to try it warmed in the fall or later.
This is the sixth and last bottle of Ishikawa's mini-bottle sake.
It has a slight sweetness on the palate, but it is also rich, dry, and delicious. I had it cold, but next time I would like to try it at room temperature or warmed.
Purchased at Michi no Eki Kobuchizawa. Light alcohol, light nigori sparkling. Refreshingly sweet and fizzy. It was just the right sake for the coming season.
Dry Daiginjo. I was surprised that it was drier than I expected. As expected, the taste lived up to its name. At first I thought it might not be my favorite, but as I got used to it, it became more and more delicious. It goes well with seafood.
Purchased as a souvenir from a trip to Fukushima. Tasted at room temperature. It has the complexity of amazake, but it is not sweet and surprisingly refreshing.
It is said to be the only Yamahai in Kochi. It is said that this is the only Yamahai in Kochi, and that it is made to taste like wine. I think it had a mellow, white wine-like flavor. I was too drunk to remember💦.