4.4
¥ 4,400-
Ingredients: Yamadanishiki
Rice polishing ratio: 50%.
Alcohol content: 16-17%.
Yeast: No.9 yeast
This is a limited Junmai Daiginjo, a premium product of the ginjo Masuzen, made with the outstanding skills and experience of Koichi Sanpai, one of the Four Heavenly Kings of Noto Toji.
The rich flavor, acidity, and sharpness were outstanding.
@ Park Hyatt Niseko Hanazono
4.7
Raw Rice: Yoshikawa-cho Yamada Nishiki 25%, Banshu Aisan 75%
Rice polishing ratio: 35% for Yoshikawa-cho Yamada Nishiki, 40% for Banshu Aizan
Alcohol content: 16%.
Yeast: Proprietaryrietary yeast #10
Water absorption: 11.5
Deep-freighted ship: 7.20kg
We had a drink on July 18th because Gonjin-kun was born!
The aroma is moderate and elegant, like a melon. It has a characteristic sweetness that is typical of the fourteenth generation and spreads across the tongue. After the maturation, it leaves a slight aftertaste, but it has a good crispness. The crispness is good.
4.3
¥1,673
Raw materials: Aizu Gohyakumangoku 93%,
Hime no mochi 3%.
Rice polishing ratio: 50%.
Alcohol content: 15%.
Yeast: Utsukushima Yume Yeast
It has a fruity edge and a mild aroma. Rice, water and people. The true meaning of "local sake" has been carefully selected.
4.5
2,090 yen
Raw materials: Aisan, Hyogo Prefecture
Rice polishing ratio: 50%.
Sake meter value: +1.5
Acidity: 1.8
Alcohol content: 16%.
The nose is faint, with a juicy, fruity aroma on the palate. It has a good balance of acidity and umami. It has a nice crispness, and I like this sake. I knew Aisan was good!