It has a perfect balance of modern ginjo aroma and sake-like sharpness. Apparently, I like Saga sake. Anyway, it's all about balance. The balance of various things is wonderful. I hope you will try this sake at least once.
One of the pleasures of domestic business trips is procuring local sake. I have a weakness for "limited edition" sake. Hokkaido's rice is delicious, so naturally the sake is delicious, too. The taste of Junmai Daiginjyo is a classic. It is good during a meal, but I like to drink it cold and savor it. It has a deep flavor. In my opinion, this is what Hokkaido is all about.
The first organic sake. The taste is truly "saké" (sake) as it is made using the original sake process. It is a very selective drinker. We recommend heating it up. It will give you a rich euphoric feeling like when you eat freshly cooked rice.
I am so addicted to it that I drink it whenever I find it. The taste is refreshing, even though it is a nigori sake with some sediment. It is truly a new classic. It is a perfect food sake for people who like gin. It is better to drink it in a small glass rather than sipping it in a boar cup.
I've been hooked on it lately, so much so that when I find Gouriki at the liquor store, I end up buying it. It tastes different from "Kumo no Ue" and is a bit cherry. As a food sake, I prefer "Yama no Toupei".
It was tasty, but not very distinctive. In a sense, it could be said that everything is in good balance. I reconfirmed that my preferred rice polishing ratio is up to 50%. Maybe it would be better with hot sake.
It had a fruity taste unique to jun-dai and
I felt a faintly classical "sake" character.
It's not a draft sake, but it also has a slightly fizzy taste.
Purchased on a local sake search, one of the best parts of a business trip to a local area.
I felt like I hit the jackpot with an up-and-coming name.
Whenever I find a good local sake, I have to find a way to get it in Tokyo, which is always a challenge.