Timeline
へろ８I had it chilled in the fridge 😯.
The moment I thought it might be sweet, the bitterness came rushing in 😅.
I can't wait to see how it tastes when heated up 😆.
Alcohol level: 16
Rice polishing ratio: 55
Rice: 100% Hachitan-Nishiki grown in Hiroshima Prefecture
Sake meter: +1
Acidity: 1.5
Sake and acidity levels are from the liquor store's website. tagacy
★★★★☆ Delicious. I want to drink it again.
MODERN tagacy
The label reads, "The local sake world must stand again for the future of tomorrow as a spanish sake noid!" I wish Mr. Manjo Ginga would make a speech. I want Mr. Ginga Banjo to make a speech.
★★★★☆ Delicious. I want to drink it again.
MODERN tagacy
I bought it because I wanted to drink it at home after being served it at "Banya Thanksgiving" in Yotsuya-sanchome, where I visited for the first time in half a year. Come to think of it, it was Denshogiku Red which I was served at "Okage-san" that got me hooked on Kangiku.
★★★★☆ It is delicious. I want to drink it again.
MODERN mozuI asked the owner of the liquor store, "What kind of sake goes well with yakiniku?" and he introduced this sake to me.
My impression when I drank it was that the aroma was a subdued melon scent, but the carbonation was clear as a nama-gara-shu and the taste was dense as a daiginjo. It's a well-balanced sake that doesn't interfere with the meal, nor does it overpower it.
I don't mean to be rude, but to be honest, I didn't expect to be able to drink such a delicious sake from Chiba Prefecture.
I look forward to drinking it again as often as possible.
Thank you very much! RecommendedContentsSectionView.title
