I was attracted by the suspicious bottle color and ordered it.
I ordered it because I was attracted by the mysterious color of the bottle.
The sake rice is "Jinriki".
There are still many sake rice varieties that I don't know about.
It is 70% polished rice and has a robust flavor, but it also has a fresh aroma.
Aromatic Junmai. It has a great balance of gorgeousness and freshness. I'm a beginner and can't tell the difference in rice yet, but it is made with Omachi, a sake rice produced in Okayama Prefecture. I would like to compare them with the same sake rice.
The 7th Sushi Sake Kai. Ura Gazanryu Houka, which I paired with my favorite sushi of the day, kohada (yellowfin tuna).
The Gazanryu on the front only uses its own Dewa Chouzu as the rice for sake. The Ura-no-Gasanryu is free, and this Houka is made with 100% Omachi rice.
Ingredients/rice, rice malt, brewing alcohol (all domestically produced)
Rice used: 100% Omachi
Rice polishing ratio: 70
Yeast : Yamagata yeast
Sake Degree: +1
ALC : 15-16
The appearance is clear and pale silver crystal.
The surface of the liquid is very clean even though it is unfiltered.
The first impression of the aroma is full and mellow.
From the aroma of cooked rice, which is typical of junmai, there are hints of cream, sour cream, apple, pear, melon, honeysuckle, and some mashed mushrooms.
Apples, pears, melon, honeysuckle, and some mushrooms.
The palate is rather light, with mild sweetness, round and fine acidity, and a full-bodied bitterness.
Smooth and lush balance, not too long on the finish.
It is not sharp, but not in a bad way either.
There is an elegance that passes through easily.
Sixth drink. I thought this one might be my first, but I had one drink. I had recorded it in the sake crocodile. It was like I felt dry and refreshing. My memory is doubtful.