Shitaizumi, my first brand.
It has almost no upfront aroma, and the mouthfeel is classically delicious, but the slight acidity that comes at the end is nice, making it a delicious sake that you will want to drink one after another.
I finished this bottle with what I drank. I asked if I could pour the little bit left at the bottom of the bottle into my glass, but was told no because it was for the master's consumption.
He said that in order to serve the sake in its optimum condition, he checks every change in taste from the time the bottle is opened to the time it is empty.
I have never seen a shopkeeper who takes sake so seriously.
He said, "All sake store owners do this, don't they? He said something like, "All sake shop owners who serve local sake do it, right?
Thank you very much for the sake!
Hi Colonel Lal 😊I know the owner of this izakaya. He has many certifications such as sake taster and I got my sake navigator certification here😊I think he is really sincere about sake.
Sisu, Good evening 😁.
I didn't know you had that kind of connection😄I'm convinced that if you are a lecturer or something, this is the right attitude 😊.
Fruity but also classical, this is a drink that is worth seeing.
It is very satisfying and can be drunk without any guesswork.
The color is yellowish and slightly viscous.
Nyankappu" is a junmai ginjo cup sake from Shidaizumi Sake Brewery in Fujieda City, Shizuoka Prefecture.
The design was so cute that I just had to have it.
It is a delicious sake with a rather dry, dry taste that is refreshing and easy to drink.
A nice umami type of sake. The sweet umami of the rice comes gently, followed by a hint of fragrance that spreads to the palate, and then a darker umami and bitterness that is firm and delicious! The sharp acidity in the back of the throat in the aftertaste is also impressive.
Probably not famous, but good! Successful connoisseurship at the store!
Sake rice: Yamadanishiki produced in the Asahina district of Fujieda City
Rice polishing ratio→70
Alcohol content: 17
Sake degree → +3
Acidity → 1.4
Yeast → Shizuoka yeast (NEW-5)
Although this is also Yamada-Nishiki, it is completely different from the Toichi we drank earlier.
It has a nice aroma and is crisp and dry.
My favorite type.
I love how they matched the cup with the label. I am very happy to see this.
Found at the liquor store, once I walked away and checked out the first brand I'd ever had. After pondering that each was appealing and I would like to try them, I came back again and found myself paying the bill. I understand that this is a wonderful sake that makes the best use of water and rice.
They use rice called Honorifuji from Fujieda City and Shizuoka yeast with Setogawa subsoil water to make an all-Shizuoka sake. It was perfect for a leisurely drink on a Saturday night.
