7/10
This sake is made entirely from Omachi, and is made using the Bodai yeast method.
1859 means 1859, the year Omachi was first produced.
It has a slightly dry and classic taste.
It is easy to drink because it is not heavy.
It is a little gassy, but you can drink it quickly.
It is probably best served cold, but I think it is a sake that can be played with in various ways.
Business trip to Gifu
Sake at an all-you-can-drink restaurant ❺🍶.
I had about 2 drinks before this aperitif, but I forgot to record it💦I think I had a Kaze no Mori or something...
And by the time I drank this I lost my memory😭.
It is a regular sake because it is made with out-of-grade rice, but it is firmly made from 100% Omachi. It should be locally distributed sake.
The color is slightly tinted but almost transparent.
The aroma is difficult to describe. Alcohol, lactic acid, banana. I'm not sure.
Dry taste. You can taste the acidity from the lactic acid, but it is not that strong, and the sweetness is moderate. Really dry.
Warm it up.
A gentle sweetness appears, but it is still dry.
Can't complain since it's 2,500 yen, but I guess rice is important.
I bought it on the first day of my business trip to Okayama and had it at the hotel. It had a pleasant aroma, a fizzy mouthfeel, and a mild, robust flavor.
Easy to drink with a pleasant balance of umami and acidity.
Sweet on the palate, but the aftertaste is rather refreshing.
A bottle that goes well with a variety of meals.
