DAN is the number two most popular place in Yamanashi.
but it's hard to meet him!
This is my 6th time!
It's more crisp and tasty than I expected 😋.
It's a summer sake!
(knowledge of the brewery and its products)
Rice used: Yamadanishiki
Polishing ratio: 55
Alcohol content: 15%.
Sake degree: +1.5
Acidity: 1.7
Following the recent first Shimane sake, this is the first Yamanashi sake!
A summer sake brewed with 100% Yamadanishiki.
The aroma is reminiscent of muscat. The aroma is quite gorgeous.
When drinking it, there is almost no gasiness, but it has a refreshing sweetness that is typical of summer sake.
The umami of Yamadanishiki can also be felt.
The slight bitterness at the end adds to the freshness.
It's so good! ❗️
Yamanashi Sake 🍶.
I'm not a fan of Yamahai, but the phrase "Junmai Daiginjo and Banshu Aizan, unfiltered raw sake" made me buy it. I was right to buy it👍
It's so good 😋.
Sweetness/Spiciness: Slightly dry
Rice：Aiyama
Rice polishing ratio：50
Alcohol content: 15%.
Sake meter degree: -4.5
Acidity: 1.65
My coworker picked it up in a bottle and told me it was delicious 👀I found it in a 4-goupe bottle so I grabbed it 👀I like the color scheme from the looks of it ✨I wish I could wear it as a t-shirt 👕 so I opened the bottle immediately 🍶.
The top aroma is mild with hints of apple and citrus 🍎The mouthfeel is light but the flavor is sweet, sour, bitter, and firm 😋I feel a slight tang on the tip of my tongue but I think it's the bitter acidity and not the gas 🤔It's a summer sake. It's more like a delicious sake☺️If I had to say, I would say that the fresh aroma that leaves your nose when you put it in your mouth is like a summer sake 🎐I wanted to compare this with the other HANsan ✨️
Good morning, Nao888!
Oh~I was told by Sake no Wasa last year that it was a delicious summer sake, but I couldn't get it 😋.
It still looks delicious 🤤!
I can't drink it this year because of the location problem😅.
Hello Nao888🍶.
Congratulations on the opening of the Tadashi Summer Jun 🎊 This is a really delicious sake.
Now, let's compare the Tadashi. First, please try the Omachi Unfiltered Nama Sake 😋 I'm a fan of Tadashi now 🤗.
Hi Nao888 😀
The summer Jungin Nama, which reminds me of summer from looking at it, looks delicious 😇.
By the way, I envy Nao888 for having so many sake-loving colleagues and subordinates around you😇
Hi Nao888😃
Dang, that's a refreshing and stylish bottle: 🏝️
I've never had it, but I totally understand what you mean about it being better than summer sake 😆 so I can imagine what it tastes like💭⁉️
Hi Nao888😃!
Congratulations on your first Hatsudansan and your first YAMANASHI sake ㊗️ 🎉Here we had it last summer too 😋 It's not "tan", it's "dan" and it's cloudy 🤔It said the sake is not nigori 😄😅.
Good morning, ma-ki-🌞It's been a drink you've wanted to try since last year ✨️ It seems like there are finally more stores near you that carry it these days 🍶I think it's probably your favorite one 😋.
Good morning, Mr. Tsukemogami 🌞Thank you 🥰I've been wanting to drink it for a while and it was twice as tasty 🍶Osumedadan is a Yamahai Omachi unfiltered draft 😋 with those red glittering letters🤤I will bring it to you when I can find it: ✨️
Good morning, Yasube 🌞It's not that there were sake lovers around me, it's more like I was just saying I love sake and they tried it on their own 🤣 but I'm glad to share the information with you. ☺️
Hi Jay & Nobby 🌞I just realized you mentioned this ✨️It's your first time in Yamanashi 🥳The sake is not cloudy and the water must be delicious in Yamanashi 🍶I'll read the back of the book 🤓.
Hyaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaayyyy......! ...kohon...
Sake with a sense of raw ripeness 🍶, my favorite. It's intensely good.
The slight bitterness is also bene. It is full of flavor and good to the last. I want to have a dish with kombu dashi, such a taste...
Oh, I want to fall down like this...
Posting No. 518
Not too sweet, not too umami, not too acidic, a very tasty sake with a perfect balance.
Pairing with Ate
grilled pork tongue ◎
Char siu pork
Senmai Sashimi
Cucumber pickled in soy sauce
Personal preference★★★★☆
3.5/5
THIS IS Summer Sake
The fresh aroma is impressive and makes you forget the summer heat.
It makes you forget the summer heat.
It has a good balance of sourness and sweetness, and you can enjoy the aftertaste.
June - is Father's Day - and we get to drink sake ♬ this year I received a summer sake from my daughter 🍶 Thank you 😊 I'll have it right away.
The aroma is faint ginjo aroma. Fresh acidity spreads on the palate as it is included. It has a soft sweetness that ends with a touch of bitterness 😋.
But the bitterness is somewhat strong. This is also what I've been saying lately with a lot of different sakes 🤔 Has my tongue 👅 gone crazy?
No, I think it was delicious. Because my partner and I drank it all up😅.
Good evening, Mr. Tsukemogami!
My daughter is giving me a summer sake for Father's Day 😁✨✨.
I've been wanting to drink this sake since last year but haven't found it yet😅
Just the fact that it's a gift from a child makes it special 😋.
ma-ki-, good morning 🍶 thank you as always 😊.
It has a refreshing taste with a sourness like a summer sake 😋 It is such a delicious sake that some of my friends drank several bottles in one season. Please do visit ❣️
Good morning, Attached Mourning God 🐥.
That's a nice gift, you know what you like 😊.
I think bitter tastes are somehow increasing. I wonder if it's like a trendy taste with liquor stores 🤔.
Hi Pon-chan 🍶.
It's hot 🫠 I would love to drink Katchiwari mansaku with soda and gugubi 🤗.
If the bitterness in the aftertaste becomes too assertive, it makes it less tasty as a whole. It tastes good up to that point 😢.
From room temperature. The aroma is somewhat mature from the moment it is opened. The aroma is somewhat syrupy and the flavor is pleasant, like freshly cooked rice. It has a good sense of maturity. The sharpness is also pleasant. It goes well with miso nabe and salads.
It has been left at room temperature for 6 days, and there is not much difference in the cold sake, which is close to room temperature. The acidity is a little more pronounced and goes well with meat. It can be drunk in hot weather without any discomfort thanks to the acidity.
On the 10th day, when it is cooled down to the perfect temperature, there is almost no aging can. On the 11th day, it is heated to 40°C (104°F).
On the 11th day, it is heated to 40°C. The sharpness is quite good and the bitterness in the aftertaste changes to spiciness. At 45°C there is no difference. Personally, I prefer it warmed or at room temperature.
It is a good sake, but I can't deny that it is a bit overpriced at over 2,000 yen for such specs.
