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しんしんSY
We finally met
day by day
A friend of mine was drinking Nichinichi the other day.
I will have it for the first time today 🍶.
It is 13% lower in alcohol than the Joujou I just had.
A little tingling sensation on the tongue.
This citrusy taste spreads in the mouth 🍋.
Sashimi reminiscent of the Gozan Okuribi (Bonfire on the Five Mountains)
Each dish is a work of art 🎨.
That's enough for tonight, and let's look forward to meeting new sake tomorrow ☆.
In case you are wondering, I plan to revisit Kyoto in October.
On the first day, we will go to our favorite shish-kebab restaurant
The next day, we will go to a duck restaurant near the station.
I heard that the duck restaurant stocks a lot of Kyoto sake.
I told my friend who lives in Kyoto that I made a reservation, and he said he is an old acquaintance of the owner of this restaurant.
I am looking forward to the autumn season!
extensive knowledge
Nichinichi Jozo was founded in Kyoto by brewer Hidehiko Matsumoto. Pursuing sake brewing that brings out the smooth and deep flavor of the brewing water that falls in the Kyoto basin, Nichinichi Jozo brews sake that can be enjoyed with food.
This is the second brewing season sake, which has been updated after the experience of the first brewing season sake brewed in the spring of 2022. The sake is brewed with Nama-moto (raw sake yeast) and expresses a refined flavor with a lightness. It can be enjoyed at a wide range of temperatures, from cold to hot.
Japanese>English
しんしんSY
Summer Vacation is a Tale of Three Cities
From Osaka Castle to Kyoto Arashiyama
Togetsu Bridge, Tenryuji Temple, and tonight's Kyoto Kaiseki near Kyoto Station.
Excellent selection of Sake
Let's be entertained with Kyoto's sake!
We started with an unfamiliar brand, Joyo!
Light but full of flavor!
The food is a feast for the eyes 👀 and tongue 👅!
And delicious sake 🍶!
It's a great night 🌉!
extensive knowledge
Junmai Ginjo-shu made from 100% "Gohyakumangoku," a rice suitable for sake brewing produced in Kyoto Prefecture, and polished to 55%. It has a gentle yet refreshing ginjo aroma, and the elegant flavor of the rice spreads out to create a rich umami and a sharp, crisp acidity that gives it a pleasant aftertaste.
Alcohol content: 15%.
Rice: 100% Gohyakumangoku grown in Kyoto Prefecture
Rice polishing ratio: 55
Sake meter rating: +5 (slightly dry)
Japanese>English