荒井 正史
#retrogstudy Drinking online while attending a study group. 17 degrees, gutsy, refreshing and good. Whale suko and ribs, delicious.
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荒井 正史
It has a sweetness like tortoiseshell candy on the palate. It is sweet but has a refreshing sharpness.
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荒井 正史
Newly brewed in November 2022. Fresh and sweet sake.
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荒井 正史
Start off the New Year with Yamae-Nishiki. It has an exquisite balance of aroma and sweetness.
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荒井 正史
I compared them. This one is Yamadanishiki, which has a sweet taste, but the clean and refreshing flavor is still there.
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荒井 正史
Fresh and refreshing food sake. Sour and refreshing.
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荒井 正史
It has a strong koji aroma, a round mouthfeel, a sweet, thick taste, and a high alcohol content.
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荒井 正史
Slightly slightly acidic and fresh. Sweet, strong flavor.
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荒井 正史
Fuji, 100% Shizuoka rice, 65% polished rice, 15% alcohol. It has a soft mouthfeel and the complex flavor of Yamahai.
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荒井 正史
100% Ten-Taka sake rice is used, 50% polished rice, 15% alcohol. It has a mild aroma and a calm taste with a unique aroma and flavor.
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荒井 正史
It is rich and sweet on the tongue.
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荒井 正史
Sealing. Slightly fizzy and refreshing on the palate. Alcoholic feeling on the nose, sweetness and umami that comes later.
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荒井 正史
The last Junmai Ginjo was delicious, so I went for Junmai this time. The rice polishing is the same at 60%. Chilled today. It has a more round taste than Junmai Ginjo.
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荒井 正史
It has a gentle, elegant aroma that is perfectly balanced with a fruity, robust flavor." Junmai and junmai ginjo both have the same specs with 60% polished rice, but are they different?
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荒井 正史
The name "Sakaiminato" is derived from the image of a bird flying across the Sakaiminato Sea like the wind.
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荒井 正史
100% Dewa Tsannin, 50% polished rice, malted rice strain "Olise Yamagata", Yamagata Ginjo yeast. It has a muscat-like aroma and a clean, slightly dry taste.
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荒井 正史
Forgot to check in.
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荒井 正史
I chose it safely...all Yamadanishiki, no doubt.
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荒井 正史
I don't want to give you any numbers because that would be preconceived. The alcohol content is between 16.0 and 17.0 degrees, and the rice polishing ratio is 60%. Sourness and spiciness.
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荒井 正史
It has a unique flavor, like that of an aged sake like Yamahai. Even at room temperature, it's very peculiar, so I wonder what it will be like when it's heated up.
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荒井 正史
When I heated it up, it became less peculiar and I didn't care for the aged aroma anymore. It should not be drunk cold.
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