It is the sweetest of all the Toyo Bijin I have had so far. The aroma is full of fruity aroma and elegant sweetness like Wasanbon. It has a flavor similar to that of Noto's Shirakiku.
Junmai-shu brewed with 100% Gohyakumangoku rice produced in Niigata Prefecture with a rice polishing ratio of 80%.
It does not have the fruity aroma that is so popular nowadays, but it has a deep flavor that sake lovers will enjoy, and the dry, refreshing taste makes it a perfect food sake that you will never get tired of drinking.
I drank it cold today,
I drank it chilled today, but I will try it lukewarm.
I think it will be fuller and more umami.
I got it the day after it went on sale on 7/1. I have not drunk it yet. I am happy that a sake brewed in my hometown Fuchu was born. I will comment again on my impression of the sake.
I drank the Junmai and found it to be a mediocre sake with almost no aroma.
Unfortunately, I think Noguchi Sake Brewery has a difficult future ahead.
I think it is important for them to make sake that has its own personality or is in line with the current of the world.
It has been a long time since I have tasted Toyo Bijin. This is my first Junmai Daiginjo, but it tastes fruity and full of umami. It is a very good bottle.
Now, Natsu no Uta (Goddess of Summer) is on sale.
The gentle ginjo aroma, combined with the elegant harmony of umami and acidity, gives a refreshing impression. I previously purchased this bottle in a yogobottle, but this is one I would like to enjoy in a full bottle.
A refreshing sake with strawberry-like acidity and a slight sweetness on the palate, with a good amount of fruity aroma.
It goes well with meals, but can also be served as a dessert.
It has been a long time since I have had Tateyama. I used to drink Ginrei a lot, but this time I tried Junmai Ginjo.
It has a subtle ginjo aroma and a refreshing taste that is typical of Tateyama and complements a meal. Next time I would like to stock up on a bottle.
First time dinging.
Although it is a freshly stored sake, it is not fresh because it is bottle-warmed and fire-irrigated. It has a sticky, umami flavor that is typical of junmai unfiltered, and is ideal for drinking in small sips.
It has a rich flavor, so it is good with meat dishes.
This is the first time I have tasted sake made in the dewy leaf style.
The acidity and the umami of the rice are combined. It does not have the fruity aroma of Akitsuho, but has a sake-like flavor.
I purchased this sake directly from the brewery.
It is a beautiful sake with a clean and refreshing quality, which seems to be a raw, unblended version of the dry ginjo Dai-Kisho.
It is clear, fruity, and although it is alky, you can taste the sweetness and clean quality. It will be interesting to see how it tastes when brewed with pure rice.
The citrusy fruity taste on the palate disappears as soon as you feel it. It has a very crisp, clean sake quality.
It is more refreshing than dry, and is quite a good sake.