Alcohol content: 16%.
Omachi
Rice polishing ratio: 70
At a sake meeting in Tokyo.
This is a series of sake competitions in which sake brewed with the same conditions (rice polishing ratio, yeast) other than rice are compared.
The March sake was Kame-no-o.
The taste is clean and dry, with a bitter flavor dominated by acidity and bitterness.
When we previously drank July's Omachi, it was a food sake with a fruity sweetness and acidity, while still having a strong alcohol taste.
Mansaku no Hana (Flower of Mansaku) "Good fortune comes to the smiling gate" Junmai Daiginjyo Genshu
Polishing ratio 50%.
Alcohol 16%.
Sake degree +1.0
Acidity 1.6
Amino acidity 1.5
Was it super-limited before? I had a very limited edition before. I drank a bottle of the "Super Limited Edition" at a store and liked the taste, so I picked it up for the first time.
The aroma is very nice, like muscat, and it gives you the expectation of sweetness.
However, my actual impression was that there was almost no sweetness, but rather a dry sake that starts with umami and finishes with bitterness and acidity.
It is crisp, clear, and has no habits, so it is a perfect food sake.
As someone who only wants to enjoy sake on its own, my impression was that it was a little different from what I was looking for.
720, about 1800 yen
Mansaku no Hana Super Limited Black was on sale and I got it right away. I have had Mansaku dozens of times, but this is the first time I have had this super limited edition. It was a recommendation from a friend, so I was looking forward to drinking it. Moreover, I was told that the black was an upgraded version of the regular super limited, so I was looking forward to it even more.
I immediately drank it in a wine glass recommended by the brewery. The aroma was elegant and sweet. The aroma rushes through the mouth at once, followed by a refreshing taste that is typical of mansaku. The lingering crispness and sharpness are also excellent, and this sake truly lives up to its super-limited name.
Detailed information below:
Junmai Daiginjyo Ippatsu Hi-ire Genshu
Koji rice: Yamadanishiki produced in Hyogo Prefecture
Kake rice: Yamadanishiki produced in Hyogo Prefecture
Rice Polishing Ratio: 45
Alcohol Content : 16
Sake Degree: ±0
Acidity: 1.4
Amino acidity: 1.1
Yeast: M310
Junmai Daiginjo-nama sake full of the charm of Omachi, the founder of sake rice
The smell is generic.
Taking a sip, you can taste the umami of the rice and a slight sweetness with a sharp, bitter, and chirpy taste.
The lingering taste is carbonation and a slight astringency.
So this is the taste of the rice that started sake...
It is refreshing and delicious.
Thank you for the treat.