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This junmai-shu has a sweet taste with a sake degree of -20 and a juicy finish with a crisp acidity on the back end.
Ingredients: rice (domestic), rice koji (domestic)
Rice used: 100% Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio: 60
Sake alcohol content: 17%.
Sake degree: -20
Acidity: 2.1
Amino acidity: 2.7
Yeast: Association 1401
☆ 3.5
Rich sweetness with a slight cocoa flavor.
It's very flavorful and has a strong body, so it's good on its own.
The gap between the heat and the finish is astonishing.
The sweetfish season has started again this year. I had to eat and drink, so I went to a restaurant with my colleagues to enjoy delicious fish.
We ordered a salmon roe.
Nama-hashiroshi? I can't imagine it.
It has a sweet aroma. It's very smooth. It is sweet. I thought it was not a food sake, so I enjoyed it without hesitation.
I was curious to see how a sake with a sake content of minus 20 would taste like when heated, but I didn't think it would go well with ayu fish, so I let it go.
I forgot to take a picture of the rice with ayu fish in an earthenware pot.
Good morning, Nochi 😃.
Sake degree -20 is amazing 😲That's a sweet and sweet taste 🤔.
I'm not familiar with ayu fish in Hokkaido and it seems to go well with sake 🤤.
Hi Menzhuoh King, This was my first time to try the Ikashiroshi -20. It was not only sweet but also quirky and classic modern. I certainly don't have an image of ayu fish in Hokkaido. If you have a chance, please try delicious ayu in early summer.
Hello Mr. Manachie, I didn't know that you can catch sweetfish in Ibaraki as well. I have an image of ayu as a fish that adults eat, so I splurged on it this time. I think the sake is too sweet. I don't think it goes well with ayu.
It is a refreshing summer sake. Maybe it doesn't feel like a junmai ginjo? Personally, it has a strong sake feel and feels like a honjozo. It is summery and delicious!
One of the two types of sake that come with Yashima's lunch drinking lunch set. Since it is this time of year, this sake is designed for summer.
The label also has a summer vacation feel to it 🎵.
The dry aftertaste is a good impression.
The aftertaste is clean and refreshing.
Yeast used: K1401
Alcohol level: 16
Sake meter: +8
Rice used: Miyamanishiki
Rice polishing ratio: 55
The booth of Takeuchi Sake Brewery "Tadai" in Shiga Prefecture.
This was the second time to visit this booth.
I wanted to drink "Kou no Izumi", but they brought only "Tadai" and "Meijin".
Mr. Naoto Nakamura, the toji of this brewery, is a disciple of Mr. Naohiko Noguchi.
It seems that he always ages his sake for at least one year.
Tadaiyuu Houjun Junmai" 🔴 "Tadaiyuu Sake Motherless Additive-free Sake
Tadai Sake Motherless Aizan
Meijin Junmai Daiginjo
I was too drunk to remember the taste of the last sake I visited before, so I made sure to take notes this time ❗
But...
I don't know what it says🤣
I'll buy and drink it properly after all ❗
This is another jackets choice.
It was a Shiga sake.
It was a fruity sake similar to pink clover!
There are many more sake in the cold storage, so it's hard to choose the right one!
Other customers are also looking carefully at the cold storage and having a hard time choosing.
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We are particular about rice from Omi, and aimed to create a sake that is simply delicious as only junmai can be. We aim to bring out the best of nature's bounty and create a high quality sake that is easy to drink.
The Spring Junmai Ginjo Nama Sake is made with extravagantly grown special A Yamadanishiki rice, and the 1801 yeast gives it a gorgeous ginjo aroma and a light, refreshing taste.
Spring Limited Edition
Ingredients: 100% Yamadanishiki from Shiga Prefecture
Polishing ratio】 60
Sake meter】 +3.6
Acidity】 1.5
Yeast】 K1801
Alcohol by volume】 16 degrees Celsius
Yamada, a nice aroma on the palate. Chardonnay, butterbur, melon.
Somehow, the aroma reminds me of the green color of melting snow.
The sweetness is relatively light. After that, there is a moderate weight of rice.
Not too much, not too little.
