Rice polishing ratio 60%.
Alcohol content: 16 to 17 degrees
This year again, I was grateful to be able to enjoy sake that was pressed on the morning of Risshun.
It smells somewhat like a wooden vat. It's a little bittersweet, a little spicy, and a little sour.
This was the first time I learned about "Risshun Asa-Shibori", and I've been drinking it every year for about ten years now.
The first year I drank it was excellent, but this year's is still young, so I'll let it sit for a few days with the bottle still open.
It's been two days since I opened the bottle.
Fresh out of the fridge, it's more rounded with the corners removed, which I like better than freshly opened. I tried it warmed up and lukewarmed, and both were quite spicy.
I'll leave some in the fridge and let it sit for a bit longer!
Greyish crystal, with aromas of cooked rice, mitarashi dumplings and shiitake mushrooms, it has a mild sweetness with a modest acidity and a rather long finish.
I had been drinking it at room temperature and felt that it was elegantly dry, but when it was cold, it became a very tsundere girl. At first it seems tasteless and lacking in flavor, but the aftertaste has the weighty and relaxed taste that is typical of Ibaraki. Interesting for sake lovers!
Sayaka Isoyama has been a radio personality for a local Ibaraki radio program since April. I remembered that there was a local sake named "Sayaka" in Ibaraki, so I drank it.
#Yamanaka Sake Brewery
#Sayaka
The color is clear and the taste is like water with a clear attack.
Rolling the wine around on the tongue at room temperature, you can detect a slight sweetness and a hint of flavor.
Slightly alcoholic stimulation on the finish.
When made cold, the claim of rice flavor becomes much stronger.