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南十字輝6/10
I participated in the Soja Kibiji Marathon in Okayama and successfully completed sub-4: ☺️
After that, I will be drinking as usual.
I found a corner bar in the shopping arcade near Okayama Station called Yamakin Liquors and went in.
The owner is very particular about his sake, and he says his main drink is heated sake.
Since we were there, we decided to try some local sake from Okayama, which we had never had before.
Musashi no Sato, which I had never had before, was certainly a sake that warmed up nicely, with a hearty flavor that became easier to drink as it warmed up.
It was a cold day with a sprinkling of snow, so it was the perfect situation for a heated sake. わんわん🐶
Yellow color.
Good as a food wine. Very easy to drink.
Arrived just in time for the evening so glad it was open 😂. 松井 英章The taste of the rice is well tasted and refreshing. BrubeckMimasaka tasted Ohara sake.
It was a truly delicious sake with a fresh, well-balanced flavor. NomBayWarmed up.
It's so easy to soak up
Soaking in
Deep flavor. 柚那Middle taste of dry and sweet
The flavor of the rice is well balanced.
Keep it at room temperature. It is said that it goes well with hot sake. たかたかJunmai-shu Yamahai
Alcohol level: 14.5 degrees Polishing ratio: 60
Sake degree: +3 Acidity: 1.6 よっちAt Lodging Fest 2023
15.5 degrees Nomiyasui maruA little spicy Japanese, but full-bodied.
But it is not too kudo, and I wonder if it is only possible with Yamahai.
bibouroku8103Musashi no Sato "Junmai Ginjo
Junmai Ginjo
It is a Junmai Ginjo sake brewed by low temperature fermentation with carefully polished "Yamadanishiki", the best rice for sake brewing produced locally in Mimasaka. It is characterized by a smooth texture and a refreshing aroma called ginjo aroma, and has a firm and mellow taste.
Sake Specifications
Type Junmai Ginjo
IngredientsRice (domestic), rice malt (domestic)
Rice used: Yamadanishiki (domestic rice)
Rice polishing ratio 50%.
Alcohol content 15.5
Sake degree +4
Sweetness/Spiciness: Slightly dry BrubeckWe tasted sake from Ohara in Mimasaka, a post town on the Inaba Highway.
I had an image that Yamahai sake has strong acidity, but this sake doesn't have that much acidity, and I could enjoy the deep flavor that Yamahai sake has.
It is a delicious sake brewed in the picturesque townscape of the mountains. さなDThe rice used is Yamadanishiki and Akebono from Mimasaka.
It has the richness and a little bit of maturity that is typical of Yamahai, and the umami comes in slowly, with a little bit of astringency.
It is an orthodox junmai-shu, but it has a good sharpness and balance, and it is easy to drink.
It is also a good sake for a meal.
As the temperature rises, the richness and spiciness increase and it becomes heavier.
This is fine, but I like to drink it at around 6-10℃.
I'm not a fan of the slightly peculiar types like Yamahai or aged.
My partner, who doesn't like somewhat peculiar types such as Yamahai or aged, said "I don't dislike this".
According to the information, all the products? According to the information, all of them are "Tank Pressed".
I'd like to try other brands, too! RecommendedContentsSectionView.title
