The booth of "Kiminoi" and "Keishin" by Kiminoi Shuzo, Niigata Prefecture.
Kiminoi" was also served at the sake tour of the Kintetsu Main Store in Abeno Harukas.
Kimi no I Yamahai Junmai Ginjo Unfiltered Nama-genjou" (🔴)
Keishin Junmai Daiginjo Koshi-tanrei Unfiltered Nama-genshu
Keishin Junmai Daiginjo Gohyakumangoku Unfiltered Ichido Hi-ire
When I asked for "Elegant Yamahai", the brewery staff remembered me and let me taste the local specialty, Kanzuri pickles 😁.
Keishin" has acidity and umami, but it is totally refreshing.
But I knew that the Yamahai here was elegant👍.
The sweetness of the rice is thick and thick, but it is refreshing and tasty. The difference between this sake and junmai ginjo-shu, which is made from the same ingredients, was very interesting.
It is easy to drink, with a smooth, sharp taste, just the right amount of sweetness and acidity, and a subtle ginjo aroma that lingers in the nose, making it a very tasty sake when served cold.
Second purchase from Niigata Antenna Shop
Elegant Yamahai, they say.
As usual, you will have to wait until you drink it to find out what it tastes like.
Kiminoi Shuzo "Kiminoi" booth, Kiminoi Shuzo, Niigata Prefecture.
Kiminoi is a brewery located deep in the snow and specializes in Yamahai, which is brewed using lactic acid bacteria attached to the brewery.
Kiminoi Yamahai Junmai
Kiminoi Yamahai Junmai Ginjo
Kimi noi Junmai Ginjo
Kimi noi Yamahai Junmai Daiginjo
I had a chance to taste all of them, and they were all easy to drink, not like Yamahai in a good sense.
While looking at a pop-up picture of 2 meters of snow piled up in the brewery, he told us about the brewery and his life there 😊.
The Yamahai is so easy to drink that it is called elegant Yamahai, and the Junmai Daiginjo of Yamahai is aged for 2 years but has no unpleasant aged feeling at all, which was a bit impressive👍.
I heard it's because of the deep snow environment that we get so much snow 😉.
I noticed later that I drank Kimi no Ii at the Japanese sake festival too 😅.
I didn't know that because I was more impressed with Keishin 💦.
Light and very easy to drink.
Complementary to food.
Personally, I thought I might like it better if it had a stronger flavor.
I thought I would like it better if it were stronger, but I can keep drinking it smoothly.
Is this a 4 star?
Personal rating ★★★☆☆☆☆
Second bottle of sake subs for February.
Your well
Sweet. I think it's tasty, but the sweet aftertaste is a little persistent for me as a spicy person.
The sweetness and bitterness of the rice spread to the palate, followed by a clean aftertaste. Since it is not a daiginjo, it lingers in the mouth a little.
Relatively dry.
It seems to have won the Excellence Award at the 93rd Kanto Shinetsu Regional Taxation Bureau Sake Competition.
😄
Next up.
It has 17% alcohol content so it slows down the pace.
It is dry and good for a mid-meal drink 😁.
My liver can still handle it, but I'm getting drowsy 💦.
I was curious about this one since "Shun Shiboritate" at the end of the year at the Niigata Antenna Shop. This time, I found a Yamahai Zukuri, which I like, and tried it. It is not flashy (not that I am looking for it 😅), but it has a slight aroma of rice, and when you drink it, the sweetness and acidity cut through. Even at room temperature, the lactic acidity characteristic of Yamahai is not strong and remains elegant. It was gone before I could warm it up, but I'm glad I did!
Opened January 29, 2023
Purchased at Sekiya Sake Shop, Ueno
It is dark ❗️ Yamahai, but it is really juicy and full-bodied with little to no distinctive acidity ^ ^.
Sweet and savory like tortoiseshell candy ( ^ω^ )
It's raw, but I also like the matured feeling 🌟.
