荒井 正史
Warmed. It also has a strong aroma of amber and Yamahai, but the taste is smooth.
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杉錦Suginishiki
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miya0428
Today.
I bought a bottle of Suginishiki Yamahai Junmai at a liquor store in Shizuoka Prefecture last year!
Suginishiki Yamahai Junmai
The aroma is mild.
The taste is lactic acid like Yamahai.
The aftertaste is full and delicious!
Japanese>English
きゃびあんぬ
.
Sake rice: Domestic rice
Rice polishing ratio: 55
Yeast: Shizuoka yeast
Sake degree: +7
Acidity: 1.5
Alcohol content: 15.8
At a tavern in a hotel during a solo trip to Izu.
The weight and depth of this sake are very austere, and it has a nice flavor that reads the atmosphere.
Japanese>English
beans
♪♪
和服好き
I heard that when white koji is used, citric acid is secreted and the sake mother becomes acidic.
Does that mean we don't need to add lactic acid bacteria?
Hey, this is Yamahai!
I was so impressed with this sake that I connected with it. LOL!
What's more! No additive yeast...!
Created by the wild yeast that lives in the brewery.
It's a sake full of individuality 😆.
It is a delicious sake with a light acidity and a slight bitterness. It is a delicious sake with a light acidity and a slight bitterness.
It went great with chicken liver marinated in tamari soy sauce 😂.
I asked the store owner for a recommendation for heated sake and he offered me this "Edono-Akizake" 🙏.
They offered me this "Edonoakizake" 🙏.
Japanese>English
おにく
Easy to drink, refreshing
Japanese>English
じゅんさん
It's the season for hot sake.
Shiga's Sugi Nishiki, Tamae Yamahai Junmai
Sake degree +13
Acidity 1.6
Alcohol content 15.5
Rice: 100% Tamakae from Shiga Prefecture
Rice polishing ratio 65% (only the rice used for the 720ml sake is 70%, all other rice is 65%)
Yeast used: Kyokai No. 701
Chabujinshi
Japanese>English
Tokiko Takahashi
Room temperature
Aroma: Earthy, with hints of mirin (sweet sake) and a little bit of Shaoxing wine.
Taste: Mild on the palate, but gradually becomes dry, with a sharp finish.
The aftertaste is very dry, but there is a hint of rum raisin.
40℃: The aroma is slightly alcoholic, the taste is mellower on the palate, and the acidity is a little stronger.
→This is a good temperature for meat stews such as beef stew.
50℃: The mildness on the palate remains, but the mildness changes to a pungent impression that lingers on the tongue.
60°C: The aroma is almost gone, the dryness stands out, and the taste changes to a crisp one.
Japanese>English
takeさん@しぞーか
A gift from my wife on Father's Day.
Suginishiki Summer Junmai Ginjo Yamadanishiki
Sugii Shuzo (Fujieda City, Shizuoka Prefecture)
Japanese>English
サンスケ
Yamahai Junmai Tamakae
Slightly dry, slightly weak (straw), sharp, somewhat lacking in thickness, somewhat simple, Yamahai but without depth, mellow but more than fresh sake
Japanese>English
