Yamashiroya and the Yamaoka Family🍶.
Outside drinking review,
I drank 3 kinds and ended up posting 2😅.
My first Yamashiroya was nigori sake!
It was freshly sipped and still alive and well👍!
Rice juice with a lot of flavor ✨.
Yamaoka family also full of flavor 🍜.
Back to the special miso 😋.
Long time no post!
Sweet or spicy? I prefer the dry one.
But I felt a strong umami flavor and drank it all up.
I drank it all up,
Sake from Niigata is delicious!
Sparkling.
The aroma is fresh.
Clear acidity jumps in.
It is neither sweet nor spicy.
But you can feel a bit of spiciness and wonder if it is a bit sweet 😊.
The astringent taste oozes out slightly at the back of the tongue.
It's crispy.
There is a slight taste of rice on the tongue: ☺️
Seiran ⭐️⭐️⭐️⭐️
Polishing ratio: undisclosed ALC 15
The aroma is subtle, and when you take a sip, you will feel a light stimulation on your tongue, followed by sourness and bitterness.
It is a slightly dry sake with a sharp taste. It is the perfect sake to go with mayonnaise-flavored snacks like tonight's drink.
Chigasaki Chirori:20250801
Yamashiroya's new goal was to return to its roots. Not too light, not too heavy. We sought to create a sake that is "just right" in terms of drinking comfort. While retaining the clear sake quality and gentle umami of the standard class, the original fullness and structure of the rice has been brought out in a more natural way. In the mouth, the gentle umami is accompanied by the refreshing acidity typical of summer sake, leading to a cool and crisp finish.
3.5/5
I drank this after a hard day's work. Refreshing sake that just keeps going and going!
I'm looking forward to enjoying another taste of sake even after the fizz is gone!
At a dinner with friends. We drank a variety of Niigata sake, but this is the only photo. It is light and easy to drink. The alcohol content is 15 degrees.
Summer Nigorinpik 98
Today, we will open a bottle of Yamashiroya's WABI WABI 😀.
All of the Shuwashuwa Nigori that I have been drinking recently were second fermentation in the bottle, but this one is made by adding carbon dioxide gas to the sake made from the original sake brewing process to make it shuwashuwa 🤣.
The sourness from the solid carbonation is similar, but it's more like a dryer sizzling sensation, which was a fun encounter with a lot of variety 😀.
