YOKOYAMA Jungin Super Spicy 7 [Nama
Rice type: Yamadanishiki
Rice Polishing Ratio : Koji rice=50% Kake rice=55
Alcohol percentage: 15
This is a new Yokoyama sake, opened yesterday, but the Yamadanishiki rice is new, so it is said to be from 2024.
Chilli chilli, spicy, fruity and delicious 😋.
By the way, today I just wandered up to Ueda 😀.
I brought along two new sake from Takizawa, Kinkame, Genmai Miyamanishiki, Kame no Kai Arabashiri, and Tsukiyoshi 😉.
We soaked in Bessho onsen and had mini katsudon and chuka soba at Yoshimi Shokudo in Ueda 😋.
It wasn't mini at all😅.
Tomorrow I hope to be around Beian Daikoku and Daisetsugakei ✌️
After 5 years of brewing, the first sake brewed with "Gin-no-sato" rice from Iki Island, marking a new history!
Rice cultivation on Iki Island was positioned as the Next Challenge.
The first chapter has now come to fruition.
This is a one-of-a-kind sake brewed with "Gin-no-sato," rice suitable for sake brewing, grown on the island's soil and groundwater that we spent five years searching for on the island of the gods, "Iki.
From rice cultivation to sake brewing, the soil, environment, and microorganisms of Iki Island complete this sake, which marks a new history.
It is characterized by its gentle banana aroma, elegant and resilient flavor, and clean body.
Living with Iki, sake brewing that roars around the world
Iki Island in Nagasaki Prefecture is called the "Island of the Gods" because it is said to be the fifth island created in the myth of "Kojiki," or the creation of the country.
Cheap and tasty!
No doubt about it 😊.
I continued with Yokoyama-san.
Bringing Japan's National Sake to the World
Established in 1924, Taisho 13. Iki Island is located in the northern part of Nagasaki Prefecture. It is also called a border island and was registered as a Japanese Heritage Site in 2015. It is also a fruitful island where fishing and agriculture are said to have flourished since ancient times due to its rich nature, mild climate, and nourishing soil. Iki, where grain grows well, is also considered the birthplace of barley shochu. Sake loved around the world is delivered from Iki. We want to make sake again with the water and rice of this land... We have revived the sake brewing in Iki with the desire to once again make sake with the local water and rice. Starting with sake brewing training, searching for water suitable for sake on the island, cultivating Iki-produced Yamadanishiki, and various other trial and error processes, we have finally succeeded in producing top-quality sake.
It is said that the insects are big on Iki Island.
Sake 🍶 is good!
This is your first issue.
It is said to be super-hot, but it also has a sweet taste. It is crisp and sharp. I guess this is the reason why it is dry.
It was delicious.
The one that was delicious last year!
New sake 🍶✨ that I was looking forward to again this year!
The aroma is grapefruit with a hint of rum.
When you drink it, it's soooo chili-swirling! Fresh and crisp 🫧 with softly sweet rice, acidity, and light umami. It is a great taste and a great finish.
I think it is sweet at first. But when you roll it around, it is not that sweet.
It is a perfect balance with just the right amount of saltiness!
It is light but has a strong flavor, so you can enjoy it with any meal 🍶.
Good evening, ichiro18!
This super dry sake is not super dry at all, but it has a great balance of juwazumi and sakkiri 😆.
And I see you got the Hanaizumi nigori👍I'm glad to share the taste with you ☺️
Good evening, Jay & Nobby 🌙.
I think you will definitely like this one 🥳It has the perfect balance of sweetness and not so sweetness 🤔. 🤔It's a perfect balance of sweet and not so sweet ✨If you see it, please give it a try 😚🎉.
YOKOYAMA Junmai Ginjo SILVER1814 Nama Sake
Rating 4.4
Rice used: "Yamadanishiki" from Hyogo Prefecture, Polishing: Koji rice: 50%/Kake rice: 55%, Specified name sake, etc. Junmai Ginjo/namaishu, 16% alcohol.
Junmai Ginjo SILVER 1814 Nama Sake" is a seasonal product from Yokoyama, a famous sake brewed on Iki Island, Nagasaki Prefecture, and popular throughout Japan. It is brewed using high-quality Yamadanishiki from Hyogo Prefecture and a crossbreed of yeast strains No. 18 and No. 14. This fresh, seasonal limited edition sake is bottled freshly pressed and unfiltered.
This bottle has an impressive mellow and beautiful flavor created by the two types of yeast. The extremely fresh and vibrant aroma and texture are packed with the charms of new sake. The aroma is very gorgeous and sweet. The aroma is powerful and enveloping. The smooth, rich mouthfeel is followed by a burst of freshly squeezed gas and a very juicy flavor. The sweetness is also strong, giving a very gorgeous impression. The fruity, dense flavor is exquisitely accented by a slight bitterness, creating a perfect balance. After swallowing, it leaves a soft and fluffy aftertaste.
It's been a long time since I've had a bottle of Yokoyama.
We don't have a lot of space in our refrigerator for a bottle, so it's nice that the bottle is tightly closed so that we can put it down and chill it.
When I opened the bottle, I thought it might have a gaseous taste, but when I drank it, I didn't feel it that much. After that, I felt sweetness. It is as delicious as ever. It has a nice sharpness and a clean aftertaste.
The long-awaited new sake from Yokoyama: ✨️
The first time I drank it was also the first time I drank SILVER7's raw sake, and I am delighted to be able to drink it again this year!
It has an elegant sweet aroma like strawberry,
It has a gaseous and refreshing mouthfeel with a full sweetness and umami that is truly wonderful ☺.
The slight bitterness and tangy sharpness in the aftertaste are beyond reproach.
I think it has more fruitiness than last year's, and the soft sweetness is more pronounced. Excellent!
A gentle and pleasant finish. A limited edition product filled with the blessings of Iki! The charm of the sake rice produced on the special land of Iki Island is packed into this limited-edition product.
Sake rice is Nagasaki Gin-no-sato Yamadanishiki, milling ratio is 50% for koji rice and 65% for kake rice, and the yeast is undisclosed.
We had it well chilled ✨.
The aroma is sweet with a hint of banana 🍌.
The acidity and bitterness are low, and the sake is characterized by a smooth, gradual spread on the palate👍.
It is a sake that goes down smoothly, but as you continue to drink it, you can also taste the umami of the rice and the depth of flavor 🤤.
I paired it with grilled eggplant. It soaks up the flavor and goes well with sake 😆.