hiro
A faint ginjo aroma.
The same 100% comet as Niseko, the same junmai ginjo, but completely different tastes.
Very interesting 😄.
It has a clear, subtle sweetness and a smooth aftertaste.
It will be a fun trip to Sapporo 😁.
Japanese>English
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hiro
Junmai Ginjo brewed with Hokkaido's sake brewing rice Comet.
The ginjo aroma is different from the fruity aroma.
The mouthfeel is crisp and dry. ☺️
It is as refreshing as the aroma.
It goes well with oily food.
Japanese>English
hiro
Purchased at Ito Tokio Shoten, a liquor store near Matsushima-kaigan Station, which we visited the other day.
It is manufactured by Miyagi's Nakayuu Sake Brewery and is limited to 120 bottles. The name of the sake is said to be the trade name of the sake shop from which it is sold.
Sake rice: Toyonishiki
Polishing ratio/50
Sake degree/+1
Slightly ginjo aroma.
Moderate sweetness with a refreshing aftertaste, but with a robust flavor.
It seems to go well with all kinds of food.
I found a good sake 😊.
Japanese>English
hiro
It is a regional limited edition product planned by the Shiogama Retail Sake Brewers Association.
The label design is based on the motif "Chrysanthemum and Phoenix" by ink painting artist Emi Ichinoseki.
Rice / "Gin-no-Iroha," Miyagi Prefecture's preferred rice for sake brewing
Rice polishing ratio / 60
Alcohol content/15%.
Sake meter / +2
Acidity／1.4
Storage / Cool and dark place
Best way to drink / chilled, room temperature, lukewarm
We served it cold.
The elegant sweetness is followed by a refreshing taste.
Delicious 😄.
Japanese>English
hiro
For the first time this year, Machida Brewery's special order project? We will have a 😁.
Polishing ratio?
Raw rice?
Sake degree?
And triple hatena 😆.
Can anyone guess what it is?
It smells a little like green apple.
After the slight fizzy and sweet taste, the bitterness lingers.
It's like the bitterness stays in your mouth for quite a while.
But it is delicious👍.
I might try it with strong tasting Chinese food 🤤.
Japanese>English
hiro
First, at room temperature...
It has a subtle ginjo aroma and the mouthfeel is dry and refreshing.
For some reason, it made me want to eat a snack mixed with chopped Nara pickles and cream cheese 🤤.
Japanese>English
hiro
It is a ginjo sake brewed with 100% Hakutsuru-Nishiki, a rare sake rice produced by Hakutsuru Shuzo by crossing Yamada-Ho and Watabune-2.
It is also used in Jyushiyo.
It has a clear ginjo aroma. Like the aroma, it has a clear and sharp dry taste.
But it is also full-bodied and delicious. ❗️
It seems to go well with any dishes 😁.
Japanese>English
hiro
Clear acidity, full-bodied flavor.
It seems to go well with any dishes.
We had it cold, but it also looks good warmed up❗️.
Japanese>English
hiro
This is a ginjo-shu made from Sakonishiki, Shimane's sake rice, polished to 55%.
It was a perfect balance between the clean dry taste and the fruity taste of ginjo-shu.
Maybe my first Sakonishiki!
It was delicious😁.
Japanese>English
hiro
We compared two of the "Yeast Traveler Series," brewed to verify fermentation conditions and sake characteristics using classic yeast.
The second was refreshing and refreshing, perfect for a mid-meal drink.
San has a sourness and a fuller flavor than 2.
I heard that they are going to release up to No. 6, so I would like to compare all types (all sake) 🤤.
Japanese>English
hiro
Fruity apple-like aroma.
The mouthfeel is spicy with a fruity taste similar to the aroma.
It goes down smoothly, so you can't help but drink more and more 😊.
Japanese>English
hiro
It seems to be limited to 1000 bottles.
It is a light nigori, and has a tangy and spicy taste with arabashiri-like flavor and richness.
It made me want to eat tempura.
Japanese>English
hiro
100% Yamada Nishiki, 60% Polished Special Junmai.
Despite the muscat-like aroma, the alcohol
It has a strong dry taste.
I want to drink it with tempura.
Japanese>English
hiro
The quirky label is eye-catching😊.
100% Yamada Nishiki from Tokushima Prefecture, 60% polished rice.
When I first opened the bottle, it smelled slightly of nuts and caramel....
On the second day, it seemed to have an aroma of pears⁉️.
On the palate, you can still taste the slight caramel... Then the good acidity is good!
I had it crisply chilled.
Japanese>English
hiro
It is a Junmai Ginjo made from 100% Miyamanishiki by Kasuga Shuzo in Ina City, Nagano Prefecture.
It has a gently fragrant ginjo aroma, a fruity sweetness, and then the alcohol comes and cuts through quickly.
Yes, it's delicious!
Japanese>English
hiro
Yamada Nishiki is polished to 50% rice.
It seems to have a good balance of sweetness, sourness and bitterness. It also has a good sharpness.
What should I serve with it⁉️?
I want to enjoy it slowly.
Japanese>English
hiro
The sake rice is 100% Gohyakumangoku and the polishing ratio is 53%.
It has a gentle ginjo aroma, and when you take a sip, you may think it is heavy and thick, but the bitterness comes a little and it breaks off quickly.
It is delicious.
On the back label, it says "I want everyone who drinks this to feel happy" and I felt happy 😋.
Japanese>English
hiro
It has a low alcohol content of 6% and is recommended to be served on the rocks.
As the name "Kuraudei" suggests, it is very cloudy😄.
When I first opened the bottle, I could smell a hint of brown sugar, but on the second day, the aroma of unrefined sake came out more fully.
It's not fruity, but refreshingly sweet and sour.
As recommended, I enjoyed it on the rocks with plenty of ice or with a little soda.
It goes well with food and is the perfect drink for summer👍.
Japanese>English
hiro
It has just a hint of a fresh sweet scent.
The taste is also refreshing and dry.
I felt that the balance was very good, as it was only medium dripping.
It can be enjoyed before or during a meal✨.
I'm going to drink it up in no time😱.
Japanese>English
hiro
Rice Polishing Ratio Koji Rice 50%, Kake Rice 60%.
ACL 15 degrees
Sake degree +10
This sake is dry and refreshing, and is very easy to drink.
It has sourness and umami, and a little bitterness afterwards.
It has no habits and can be drunk easily😁.
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