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しんさーんKameizumi Junmai Ginjo-Ginjo Harajuku CEL-24 Nama-Shu is produced by Kameizumi Shuzo in Kochi Prefecture.
Characteristics: It uses a yeast called "CEL-24" developed at the Kochi Prefectural Industrial Technology Center, and has a fruity aroma reminiscent of apples and pineapples, and a well-balanced flavor of sweetness and acidity.
Drinkability: With a refreshing white wine-like taste and a relatively low alcohol content of 14 degrees, this sake is recommended for those who are not accustomed to drinking sake.
Ingredients: Junmai Ginjo-nama sake made from Hachitan-Nishiki rice grown in Hiroshima Prefecture and polished to 50%. しんさーんTenmei is a famous sake from Fukushima Prefecture.
It was modern, gorgeous, and as fruity as Jyushiyo! しんさーんThis sake is called "Jyushudai Nakadori Junmai Ginjo Banshu Aizan 1800ml.
Jyushidai" is a popular sake produced by Takagi Shuzo, and can be purchased at a fixed price only at authorized dealers.
It is one of the "Nakadori Junmai Ginjo" series and is made from "Aizan" sake rice.
The label of the Aizan-use sake has a copper-colored foil stamping, which is different from those using Yamadanishiki or Omachi.
It is characterized by a fruity aroma, clear sweetness, and a light, refreshing throatfeel.
It is also appreciated as a good match for seafood, meat dishes, and other dishes that are a little darker. yumiyumiWe had Gori sake at Kushikoma for our new sake activity.
It is probably the best sake in this world!
Only the most impressive delivery. DKSSake that has been aged for eight years and not yet released to the public. It is so fresh that it is hard to believe that it has been aged for 8 years. This is Tokyo's best izakaya. DKSMy favorite Jyushidai. The sweetness is strong and gorgeous for a rice polishing ratio of 40. The umami spreads in the mouth. shoI love the sharpness of it.
I don't even need a knob. shoFoam with zero impurities.
Delicious!
With Sashimi おさUmasa that soaks in
Depth in simplicity
Just the right amount of sweetness
Long aftertaste
おさFruity sweetness, leaving a blank on the tongue
Sense of gas
Short aftertaste RecommendedContentsSectionView.title
