It's a little fizzy, with a muscat-like aroma, followed by a sizzling rice flavor that makes me think I don't need any snacks.
It's good to have freshly pressed.
21BY
This is a new sake.
It is nice to have a freshly brewed sake made from the rice of the year.
It has a good amount of rice flavor, sweetness, and acidity, and goes very well with boiled sweet potatoes.
One bottle this year, too...
It won't fit in the fridge, but...
It's good to know that it's been brewed after the label change. I liked it better when it was unpasteurized, but it makes me think of the Alps when I drink it.
http://www.hakuba-highland.net/news/detail.php?id=119
Two years storage
The balance of sweetness, spiciness and sourness is very good.
The milky aroma at the beginning of drinking and the rice-like feeling that makes you want to say "rice-like" are also good.
I wonder what goes well with it.
A flower after a long time
The shop said the Daiginjo has been in cold storage for two years.
Aside from the production, this one has a lot of flavor.
The costumes are good.
You don't have to feel guilty about drinking Daiginjo while eating.
Junmai-Ginjo style
This place is famous for its Nest beer.
Even if you drink it cold, it has an acidic flavor.
When it is warmed up a little, it has a full aroma of rice.
I didn't like the sourness, but it might be the perfect sourness for a meal...
And I discovered the deliciousness of sourness.