Home drinking.
100% Yamadanishiki produced in Shiga Prefecture
The color is slightly whitish.
The mouthfeel is clean and mild.
The taste is sweet like green apple. The acidity is blended with sweet and sour.
Is it sweet? Is it sweet? But then the sourness appears and has a big impact 🤩.
The aftertaste has the umami of the rice, which is even more pronounced when combined with the acidity. I felt that the hint of aroma also penetrated through.
By not being too sweet, the acidity and fragrance were also well perceived, allowing me to enjoy a mellow and refreshing sake 😊.
Flavor somewhat reminiscent of morning dew green.
Slightly alcoholic, chemical melon-like.
The mouthfeel is refreshing.
The light, refreshing taste has a slight hint of rice flavor.
It is neither too strong nor too weak.
The limited item, omelette rice with crab (?), is quite good. is quite good.
It is a good accompaniment to sake.
Ueno Uoso
A trip around Shiga. During transfer time at Yamashina Station, I came across Tamaei from Takeuchi Sake Brewery in Ishibe. The sake, which will be brewed in 2019 and shipped in November 2023, has a deep richness and a spiciness that lingers in the mouth, making it a perfect match for Kyoto-flavored oden. Maybe this cold weather is almost over. Spring is near.
Aged modern, light, dry, warmed sake 😋.
Special A district Yamadanishiki Jun Dai 6 year aged for 3100 yen before tax👍.
I bought this with the Shinkame Gamera and thought, "I could go for aged sake, too. I bought it.
It is a light and dry sake with a little acidity and a ginjo aroma when cold or chilled, but the ripe and matured taste and aroma are not so good.
However, when warmed up, it has a delicious flavor! When heated up, the umami and acidity spread out and the aroma increased.
It is rare for the acidity to increase when heated, and the balance between the umami and acidity is not too much. The aroma is a mixture of spiciness, maturity, and ginjo aroma. 😋😋😋😋☺️
This is Jun Dai's matured heated sake!
The sake cup goes down and doesn't stop.
The aroma is concentrated and mellow, reminiscent of a golden color.
The mouthfeel is surprisingly light and watery.
However, it is rich in flavor.
Aromatic and soft aroma with a graininess spreads in the mouth,
Afterwards, you will feel a moderately rich, deep taste.
It has a light and delicious taste.
It is also good with kabocha kinpira, of course, and sukonoko-wasabi.
It is made from Shiga Prefecture's Ginbuki, which inherits the DNA of Tamakae and Yamadanishiki. It is gorgeous and mellow, with a mild sweetness and a clean finish.
The brewery has won consecutive gold medals at the National New Sake Competition.
Specific name: Junmai Ginjo
Rice used: Ginfukiyuki (Shiga Prefecture rice suitable for sake brewing)
Rice polishing ratio: 55
Alcohol percentage: 15
Brewer's name: Takeuchi Shuzo (Ishibe, Konan City, Shiga Prefecture)
その昔、東海道の宿場町だった滋賀県湖南市の石部で造られる酒は、その美味しさが他人に知られるのが惜しいと、"語らSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
シーズン3第22回の放送は滋賀県「唯々」を紹介しました！ニュースは育犬休暇、マンモス復活、ぽっちゃりGKの3本おつまみにゅーす | 日本酒紹介ラジオ
地酒にこだわった専門店が続々とオープンしたり、日本酒のイベントが毎週のように開催されたり......近年、"日SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
