Jikon Tokubetsu
Junmai Sake
Japan
Start 2018 with Jikon omachi - nutty, bitter almond skin, acidity that cut thru like a blade
Start 2018 with Jikon omachi - nutty, bitter almond skin, acidity that cut thru like a blade
Jan 1st, 2018From Nakayama sensei. Tojo yamada nishki. Floral / fantastic sanmi / could go well with blue cheese
From Nakayama sensei. Tojo yamada nishki. Floral / fantastic sanmi / could go well with blue cheese
Sep 30th, 2017Takao sensei sneaked bottle into restaurant (in cooler bag). Lively gas-kan + sanmi
Takao sensei sneaked bottle into restaurant (in cooler bag). Lively gas-kan + sanmi
Jun 23rd, 2017From Kobayashi Tomoko san. Preserved in Okayama then in my fridge. 2014 BY but still a hint of effervescence (!). Delicate sweetness of omachi, good balance of acidity and pleasant bitter aftertaste like melon rind.
From Kobayashi Tomoko san. Preserved in Okayama then in my fridge. 2014 BY but still a hint of effervescence (!). Delicate sweetness of omachi, good balance of acidity and pleasant bitter aftertaste like melon rind.
Apr 18th, 2017
@ Goshobou ryokan, Arima with Ikai sensei and Takao sensei. Effervescence plus sanmi
@ Goshobou ryokan, Arima with Ikai sensei and Takao sensei. Effervescence plus sanmi
Mar 11th, 2017