The mouthfeel is smooth with sweetness and umami, with a clean, light finish.
When heated, it becomes mellow without changing its flavor.
Although it claims to go well with sweets, I would not say that it is a bad match, but it does not seem to be a good match...
It is hard to believe that this is from the same brewery as Kozo no Mori... a classic sake with a completely different direction...
At room temperature, the aroma has a peculiar character that overturns the image of Niigata's refreshing junmai. It may be an exaggeration, but it is about the same as the difference between potato and barley in shochu. It may be suitable for sake connoisseurs.
When heated up, the aroma softens and the pleasant acidity becomes more pleasant, making it easier to drink. It is a bottle that is fun to drink at different temperatures.
We had Naeba-yama at home, which we bought as a souvenir on our way to Nozawa. We had carbonara for dinner, and it was delicious, just like white wine. It was a little sweet, but I didn't mind it at all halfway through, and it went very well with the meal.
I am enjoying a limited-edition Naebayama sake that I bought on my trip at home. It is light and fluffy, and the taste of rice spreads on the palate. It is delicious.
There is almost no ginjo aroma...or perhaps none at all.
Nevertheless, the sake tastes of rice, yet it can be drunk easily.
There is no bitterness at all, so it is a dangerous sake that slides smoothly down the throat.
I think it is a ginjo-style sake without being a ginjo-style sake.
Soba mae at Shigezo in front of Tokamachi Station. The Naebayama soba was crisp and spicy, with a full-bodied flavor that came later. I asked for some wasabi for my entrée, and was pleasantly surprised by the generous portion of sake and kamaboko (fish cake). The hegisoba was also excellent. I discovered that wasabi is made with wasabi, but hegisoba is made with mustard.... #Hegisoba in Tokamachi
Sake made with Hiroshima yeast in a two-stage brewing process by the well-known Naebayama Shuzo brewery, known for its single-stage brewing process, Kuzumori.
A full aroma with a sweet rice flavor, like white dumplings, and a slight, strange acidity.
The taste is indeed mainly rice sweetness, but there is also some complexity of grains, and the unique sourness adds to it, making it complex and, for me personally, somewhat subtle.
Well, it's not that it's not tasty, but it's just not to my taste.
苗場酒造株式会社（新潟県津南町）は、日本酒ブランド「醸す森」の名称を「ゆきのまゆ」に変更し、2024年10月1SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
苗場酒造株式会社(新潟県中魚沼郡)が4年間低温貯蔵した純米にごり酒「お肉に合う純米にごり良寛熟成酒H25BY」SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「美の川」「良寛」の販売元である苗場酒造株式会社(新潟県中魚沼郡)が、「エビ・カニに合う 純米吟醸 良寛」を発SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
