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Miyakobijin暁乃都美人純米吟醸
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2
serinuntius
Oh? I thought something tasted different, and when I checked, I found that the toji of Miyako Bijin had changed. Until 2021, it was made by Mr. Toji Yamauchi, and it tasted good, but now it seems that he has been replaced by another Mr. Noto Toji. Miyako Bijin is a sake brewery on Awaji Island, and because of the facilities, the taste was not consistent before Mr. Yamauchi, perhaps because of the special brewing techniques required. Mr. Yamauchi was a disciple of Toji Noguchi, who is well known to all sake lovers, and was a master of brewing beautiful flavors. Unfortunately, the current Miyako Bijin is not recommended for sake lovers.
Japanese>English
Kakurei特別純米本醸造生酒
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2
小倉瑞季
One that has been laid up for a year Hot sake, Dip it in your mouth and drink it afterwards. Paired with yellowtail and turnip and drank.
Japanese>English
Senkinモダン 肆式原酒生酒無濾過貴醸酒
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Imadeya Ginza (いまでや銀座)
3
sikamaru
Modern Sentori Kijoshu. This is a very don't-miss favorite among kijo-zake. Overall, it is clear and not so heavy, but the sweetness has depth. It is not so heavy, but it has a deep sweetness. I personally find kijoshu to be a bit special, and my mood when drinking it is quite limited. It is a little heavy, so it is necessary to have a day off the next day or some other condition. But with this one, I can enjoy kijoshu without worrying too much about the details. It is also a good entry model for beginners of kijoshu.
Japanese>English