Sake made with Bodhi yeast and no additives. The rice is Omachi.
At room temperature, it has a sweet and sour yogurt-like aroma. The mouthfeel is not too dry, and there is enough umami and acidity to keep a good balance.
When heated, it has a lactic acid aroma and a full-bodied sweetness and rich, deep umami.
It is an all-rounder that can be enjoyed on its own or with fresh dishes.
15%, rice polishing ratio 65%, sake degree -24, acidity 2.2, amino acidity 1.9, 2,750 yen per quart.
Kijoshu has the image of being sweet and suitable for pre-dinner drinks, and the specs make it sound very sweet, but it was not, and was a delicious sake to accompany a meal😋.
It is a kijoshu with a challenging flavor, based on a junmai-shu from Bodai Hashiro (label on the back).
1859 is said to be the year when the history of Omachi began in Okayama.
The image of Bodhi yeast is dark and sour, but this one is gentle.
It has a nice depth that is gentle and not too harsh.
I would like to drink it at different temperatures.
At Sumiyoshi
The aroma is dignified.
The mouthfeel is mineral and dignified.
At first, there is a fresh sweetness.
There are nuances of white peaches.
The taste quickly fades into a spicy flavor.
There is a refreshing acidity, a piquant spiciness, and bitterness.
Delicious!
It is a sake for the sake connoisseur, but it is very refreshing and comfortable to drink.
Degree of liking ☆3.5/5
I was curious about this sake from Okayama. I had an image of it being dry, but it was modern and easy to drink. I drank it with horse sashimi, and it was both delicious and light enough to go down a storm. Izakaya Hana is a very tasty restaurant with good service, and I would like to go back.
100% Omachi produced in Okayama Prefecture
Rice polishing ratio 65
Alcohol content 15
The aroma and sweetness are not strong, but
but the powerful and rich
It has a strong and rich flavor of Omachi.
And yet
It is delicious because it has a sense of cleanness and
It is delicious with a sense of gas.
Bodai Bodai Hashiwado Junmai Ginjyo Nama Genjyo
Alcohol content 17%.
A complex flavor that overflows with the creator's attention to detail. It does not lose to strong flavored dishes. It packs a punch.
When I returned to Yamaguchi for business, I found a sake shop in an old apartment complex near my parents' house in Yamaguchi that was holding a Gozenshu (sake) tasting.
The owner had some Kinjaku on hand, which I gratefully purchased.
My daughter, who was accompanying me, bought Gozenshu (Jungin) recommended by my brother-in-law.
Gozenshu is delicious 😋 (I'll get the Kinjaku later.) We also bought a can of Bodaiyuan (oorigarami) and compared it with the Jungin.
Both are good for eating.