Sadakitch
Koji 4 times. The color like whiskey. Good amber color.
Japanese>English
Sadakitch
That's Jun Gin. It's sophisticated, isn't it?
Japanese>English
Sadakitch
The best and highest label. This is an old style traditional yeast mash. It's good cold, but it's even better when it's warm.
Japanese>English
Sadakitch
After the nigori, this one. Fresh as the label says!
Japanese>English
Sadakitch
I like a little fizz.
Japanese>English
Sadakitch
Stable sharpness and taste
Japanese>English
Sadakitch
Warmed. The acidity is very effective and it's great!
Japanese>English
Sadakitch
A hint of fizz cancels out the heaviness.
Japanese>English
Sadakitch
It has a good aroma, light, easy to drink and delicious. We can't believe it is a shochu brewer's sake. It is the best sake made by Nishi Shuzo.
Japanese>English
Sadakitch
It seems to be a blend with Kurashu. It doesn't have the aroma of the Hanaichi style, and the Kurashu comes to the fore, but it's delicious in its own way.
Japanese>English
Sadakitch
It's definitely dry, if not as dry as I thought it would be. Delicious.
Japanese>English
Sadakitch
This time, the acidity became weaker and the sweetness increased. The reddish color has also become weaker. This change is not a negative meaning, but it became easier to drink. I want to continue drinking it and enjoy the changes.
Japanese>English
Sadakitch
Even if you call it Jun Gin, you might not understand. It's delicious.
Japanese>English
Sadakitch
It has a nice aroma and a crisp taste. A true summer sake.
Japanese>English
Sadakitch
It's delicious cold, but I'd rather have it warmed.
Japanese>English
Sadakitch
The second drink of the day is this one. As it is called Daiginjo, it is refreshing and delicious.
Japanese>English
Sadakitch
The rice polishing ratio is 92%. It is a little sweet, but not overpowering. It has a good aroma. It's an amazing sake that goes down easy.
Japanese>English
Sadakitch
Lightly nigori. Good balance of sweetness and sourness, with a subtle swooshiness.
Japanese>English
Sadakitch
Sumirebana. It has a strong sourness because it uses white koji. The alcohol content is low and it is easy to drink.
Japanese>English