Hohai純米大吟醸山田穂仕込み
Nippondanji
Compared to the Daiginjo made with Yamada Nishiki
It was more delicious than Yamadanishiki.
It is the maternal line of Yamadanishiki, and it is a rice variety that disappeared for a while because Yamadanishiki is excellent.
It is said to be aged for 2 years, but it certainly does not have the complexity of being aged that long.
After uncorking, there is a slight sweet aroma and a gentle mouthfeel.
A little acidity on the palate, leaving a lingering aftertaste.
It is mellow and mature, but goes better with food than Yamadanishiki.
On the second day, the sweetness is amplified and it is delicious with salty foods.
It is light in the throat, but has a richness.
It is similar to Omachi, so it may be a favorite of Omachi drinkers.
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