Rice polishing ratio 55%, alcohol content 16%.
Sagaminada is characterized by its fruity and sharp taste, but this one is less sweet and more sharp. It is a perfect match with food.
family crest
Mild aroma, slightly citrusy. Dry, but slowly sweetens as it sits on the tongue. Bitterness and numbness remain. A soothing taste while drinking. Maybe because the rice is from Nagano Prefecture.
Purchased at a sake brewery.
It is a small brewery run by a family in a large house. The wind chime has a strip of paper written by a child with a high level of awareness.
Since it was my first visit to the brewery, I bought a bottle of sake, which is said to be the most popular.
drinking at home (as opposed to going out)
I brought home from my usual restaurant the other week.
I brought back a bottle from my usual restaurant.
It is a 65% Yamadanishiki Honjozo produced in Midori-ku, Sagamihara City.
It is a dry sake with a nice sharp taste.
It is a dry and sharp sake, and I almost drank too much of it.
I was about to drink too much 😅. I was about to drink too much 😅.
At the usual restaurant
The second cup was Yamadanishiki, which I got three weeks ago.
It turned out to be Oumachi from Sagaminada. 😀 ...
I can't compare the two since the time was open.
It was delicious. 😊
The side dish was prawn asparagus kakiage.
Yokohama Salmon Square (7)
Next is the 7th drink, Sagaminada
I've had Sagaminada before, but this Junmai Ginjo Miyamanishiki was new to me (but it seems to be a basic Sagaminada)!
It seems like a sake when you drink it? (Is that obvious 🤣).
Well balanced and delicious 😋.
I guess it's an orthodox image of orthodox 🤔.
I'm already drunk.
We visited Kubota Shuzo's brewery in Sagaminada.
Three Sagaminada junmai ginjos made from Yamadanishiki, Omachi, and Miyamanishiki, all made the same way, from polishing to all other processes, with the same degree of alcohol, acidity, amino acidity, etc.
Only the flavor of the rice is different.
Now, can you understand me ....? 💦