Sake from Fuchu City, Tokyo. Made from 100% Omachi, it has a sweet and elegant aroma from the moment it is poured. The taste is sweet and fruity without being cloying. However, you may need an appetizer.
A limited order of 120 bottles of this precious Junmai Daiginjo from Hitakami was sold at Ishinomaki Genki Ichiba in Ishinomaki City in April ✨.
The aroma is sweet and gorgeous, as only a junmai daiginjo can be. The mouthfeel is mellow and easy to drink. Maybe because it's been over a month since I bought it, I didn't taste as much sweetness as I thought I would.
The aroma has a tangy flavor that is unique to sake in its original state. But it is not that spicy, and is easy to drink for a pure sake. The taste is not too strong and has a nice sharpness, but you may want to have something to go with it.
Sake made with Kyokai 12 yeast. Purchased at a store directly owned by the brewery.
It has a faint aroma similar to, but different from, yogurt. The sake itself is a light, medium-bodied, easy-drinking sake with a hint of sourness.
It has a very sharp taste, so you must have it with a side dish.
Yamadanishiki is used for the koji rice and Gohyakumangoku for the premium rice. It has a soft texture and a subtle fruity flavor that is typical of Junmai Daiginjo.
This sake is typical of Okayama, using white peach yeast from Okayama and 100% Omachi produced in the prefecture. It has a sweet mouthfeel, and there is no mistaking the scent of peaches.
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This was my first time drinking Nabeshima sake, and even the junmai sake is sweet and easy to drink. The junmai ginjo is especially fruity.