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Dassai純米大吟醸　磨き二割三分

8/15/2023, 1:29:00 AM

Yamadanishiki polished to the limit of 23% (77%) The aroma is gorgeous on the nose and palate, with a beautiful honey-like sweetness, and a long, lingering aftertaste that finishes with a beautiful clean break. (From the Internet)

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Ishizuchi山田錦　純米

Ishizuchi Shuzo Ehime

7/30/2023, 11:57:15 AM

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-Records- https://www.ishizuchi.co.jp/jushoureki/ We were invited to visit the hidden restaurant 🍶. A blissful moment surrounded by delicious obanzai! -A record from the internet. The mash is slowly brewed at low temperature and pressed in a tank. Mild aroma. The taste of rice fills your mouth when you drink it. Easy to drink with moderate acidity and good sharpness. Of course it can be served cold or at room temperature, but the best recommendation is to warm it up. Rice used: 60% polished Hyogo Yamadanishiki rice Alcohol content】16度 Yeast used: Home-brewed yeast from the brewery. Sake meter] +1 Acidity] 1.4 Recommended serving time: Cold, room temperature, or warmed. Refrigeration】Store in a cool, dark place.

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Kid赤

Heiwa Shuzo Wakayama

7/30/2023, 4:09:19 AM

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Easy to drink: ★★★★★ I am captivated by the taste that I can drink as many times as I want and on the contrary, it's so dangerous. I am a beginner, so I want to taste a lot of Kido. Record from the Internet Newly released "Aka Kido" brewed with "*red rice" that still retains the appearance of the time when it was introduced to Japan in prehistoric times! *Red rice is a variety of brown rice that contains tannin-based red pigment in at least one of its seed or rind (mainly the seed coat). Aka Kido" has a lightness that is typical of Kido, but at the same time, it has a fragrance and honey-like aroma from the red rice, and a deep and relaxing aftertaste. The brewers had a hard time finding the right mix of ingredients to bring out the red color that is characteristic of red rice. If too much is added, the color comes out, but the flavor is bitter. On the other hand, if too little is added, the bitter taste is reduced, but the color is lost, making it difficult to find the right balance. Ingredients : Yamadanishiki, common rice, red rice Rice polishing ratio : Koji 50%, Kake 55%, Red rice 100%. Alcohol content : 13%. Provenance : Wakayama Heiwa Shuzo Storage Method : Preferably in a refrigerator (once fired)

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