There is a very weak aroma of grated apple.
On the palate, it is dry and sharp, but also has a slightly cloying texture, with maple and caramel-like flavors. The pull is beautiful.
The summer sake was not so good, but I think this Sugiyuu autumn-aged sake is very well made. I would like to drink it with autumnal delicacies.
Sugi Isamu Yukihawake Junmai Genmai Aki-agari (Unblended pure rice) from Sugi Isamu Warabioka Sake Brewery, Akumi-gun, Yamagata
This autumn sake has a strong core with a strong sense of maturity.
We enjoyed it with autumnal delicacies. It was very delicious.
A little sweetness in the ginjo aroma, but not too much.
The attack is refreshing.
Umami with little lingering aftertaste and little alcohol
Suitable as a food sake
This sake was purchased at a sake shop in Yamagata and was recommended by the owner, who said it is best enjoyed at room temperature, not cold or heated. The sake was more relaxed because it was hiyaoroshi (cold sake). It is also good with strong flavored boiled fish.
Personally, I liked it best when it was cold or a little cooler.
I used to like sake with a strong aroma, but now I like this kind of sake because it is easy to drink and I finished the 4-ounce bottle by myself in no time.
A special order from the Kigawaya Hanpukai.
Sake made with 100% Yamadanishiki.
It has a robust, sweet, and gorgeous aroma.
It has a strong sweetness and bitterness.
Production date: February 2024
Sealing date: March 1, 2024
Restaurants are crowded during Obon.
Drinking at home with ancestors
Omachi no Namahime Junmai I bought last spring.
Maybe because it had been refrigerated, it was not yet ripe.
Mild aroma of rice and a little bit of dine.
As the temperature rises, the umami and sweetness increase.
I think it would be better to warm it up.
But it's too hot to drink it hot.
Hi bap😃
It's true that all the places are crowded on Bon 😩 so it's good to have a relaxing drink at home 🤗We also had one drink out and the rest is at home with our ancestors ☺️
