Kushira Junmai Yamadanishiki 80 Unfiltered Nama-shu
Low-polished rice with umami
From umami to dryness
Dry food sake that tastes great with rice
Today, too, it's not to be missed!
Kushira Unfiltered Nama Sake
It has a strong rice flavor, perhaps because of the 80% rice polishing ratio.
It is not a refreshing sake, but has a very good complex flavor.
I have high expectations for Nara's Chiyo Shuzo even before I drink it because their Shinomine is so good 😊.
This is the first time I know how to read the name "Kujira".
I drank 3 gou of it on the first day, but I think it's a sake that I can't give a full review at this stage 😌.
Using home-grown rice!
This series uses Yamadanishiki rice grown in-house in Kushira, where Chiyo Shuzo is located.
Is this also a domaine-ization, where the production is integrated from raw materials to the final product?
Sake made entirely from locally grown rice is very good with water.
Ingredient rice: Yamada-Nishiki produced in Kushira
Ingredients Rice (domestic), Rice malt (domestic)
Polishing ratio 66
Alcohol content 16
Shin-Osaka Shinobuan
Next is the Chiyo Sake Brewery in Gosho City.
Gosho" is read as "Gose" but Kanto people cannot read it 😂.
Kansai people cannot read "Gosho", "Goryo" and "Zesho" 😂.
The brewery is not open for tours or sales, so we just looked at it from the outside, but next to the main building, it looked busy with shipping work such as label pasting.
For some reason, the name of the restaurant does not appear in the "Select a place" section, but we got our sake at Josui, a gourmet sake shop near Yamato Yagi Station.
The top aroma is faintly citrusy.
In the mouth, there is a moderate sweetness and a sourness from the umami.
The nose has a hint of citrus acidity.
It is a dry sake that goes well with sashimi.
I will buy this new sake when it comes out 😘.
I didn't take any pictures of the food other than the sake, but the sashimi at Nyoi was fantastic.
Especially the swordfish tuna was so soft and tender 🍶.