A bottle from the Japan Meimon Sake Club hanpukai
14 degrees Celsius at room temperature. The nose is full of grape aroma, but it is crisp and refreshing.
The mouthfeel is a little thick but has a nice crispness.
Try drinking it warmed up to 45 degrees Celsius
The aroma changes to a milky aroma.
It has a moderate acidity and a good sharpness.
Kamoizumi is not filtered with activated charcoal, so it has a slightly golden color, which is also good.
A friend brought this back from Hiroshima. Aged for two years in shuzo under low temperature environment. It has successfully retained the fruity ginjo smell while the ageing has definiely smoothen the texture a bit, and giving the sake more ingridient smell and taste. Slight umami with lactic acid feel - smooth and easy to match.
Rice polishing ratio 65%, Sake degree +1, Acidity 1.7
This is a hiyaoroshi made over three summers. This is the first time I have heard of the term "shagin milled rice". It is a delicious sake, spicy and coherent!
Kamoizumi Aosen Junmai Ginjo Nama Sake, 1,595 yen (4-pack bottle)
I came home from a business trip and today's snack was Negima Nabe (Negima hot pot) ‼️
I had a glass of SAKASAI NO YAWAKE first, and then had a second glass of this one!
The aroma is a bit more like the sake than ginjo, and the first attack is heavy and sweet. The initial attack is heavy, with a mildly sweet aftertaste.
I'll stop after one glass and try it tomorrow or later 👀.
Last time I drank the brown bottle,
This Type S is different again.
Pear and apple aroma.
The texture is smooth and light,
A light and smooth texture with a hint of rice. Slightly fruity.
Clear taste.
Easy to drink.
It is indeed completely different. It's delicious, too.
Taste level 3.5/5
I changed the icon.
The base is a slightly dry, yet mellow and flavorful local sake 🍶.
The color of the sake is "yama-buki" because no activated carbon is used in the blending or filtration process, in order to take 100% advantage of the flavor of the rice and water.
It is a well-balanced food sake that can be easily matched with both Japanese and Western food 😄.
The picture on the right is the Hiroshima specialty soupless tantanmen noodles we had for lunch 🍜.
🌾Higashi-Hiroshima City Zouka District Yamadanishiki 🅰️15 degrees
Purchased at a direct sales place. This Saijo sake has both a gentle and pure rice-like flavor. It has a slightly sweet taste, but it also has a thick bone structure, so you can drink it as a mid-meal sake or as a single shot.
⭐️⭐️⭐️⭐️