Today I was exploring the Himi area!
We took our time to enjoy all five senses, from the seafood bowls at the market to the natural hot springs and the now famous Amehara Beach ✨.
And finally, we went to Kanazawa to drink some sake from Mr. Noriguchi. I selected the Yamahai set at SAKE Shokudo, which I had been curious about for a while!
I started with the "Miyamanishiki" on the left.
It has a savory aroma of spices and herbs.
Fresh and light on the palate.
The acidity and astringency are combined with the umami of the rice.
The astringency and acidity are well balanced and delicious!
The Himi seafood bowl was such a gem that it was all I could do to keep from smiling 🤤.
The aroma and taste are typical of honjozo. The tanginess is not due to the modern gassiness, but to the alcohol content, which is 19%. There is also a lingering aftertaste. When I saw a documentary about Mr. Noguchi, he said, "When I made the sake I wanted to make, the local people did not accept it. They said it was too thin. I made a solid sake loved by the locals. This is delicious.
Grefflish aroma.
Light touch of astringency on the tongue from a light touch in the mouth, bitter astringency.
The acidity is citrusy. It has a dry and tasty flavor.
Despite the color of the package, the alcohol content is a solid 19%.
It is moderately drinkable for that.
I like the taste.
Taste 4/5 stars
Unusual taste. It also feels un-Japanese sake-like. The bitter taste is interesting. The aroma is also refreshing, like narcissus. Interesting. Delicious.
Rice used: Gohyakumangoku
Polishing 60
Honjozo/nama-shu
19% alcohol by volume
It's a quick drink as we are going out. Is it a good sake to have in a food court? Well, anyway, the yellowish cloudy sake has a coherent aroma like a ginjo-shu. The slightly hard brewing water gave it a delicious flavor of rice and the unique fermentation and aroma of brewed sake. Thank you again for the food and drink tonight!
Rice: Miyamanishiki
Polishing ratio 55
Alcohol content 19
We are busy at work 🙇♂️ haven't posted in a while✨
My friend bought this bottle for me when she went to Ishikawa.
I'm kind of sorry because I've been giving her all the affordable ones 😅.
When you open the bottle, you can smell the gorgeous aroma!
The taste is a lactic acid type of Yamabai with a firm sweetness followed by sourness.
The whole experience was very refreshing 😋.
Thank you for the treat 🙏🙏🙏🙏.
Ofuji, it's been a while 😊
You are a great drinker 😳You are a good friend who knows I love sake 😉 I haven't had Yamahai, so I am very curious 😊.
May you drink it and get rid of your fatigue😊🙏.
Good evening, Ponchan 🌛.
Sorry for the delay in commenting! 🙇♂️
I didn't expect to get such a good one either 🎶.
It was delicious and I drank it at a very fast pace 😋.
It had a tartness and full-bodied flavor, just like Yamahai.
It's a lunchtime drinking ladder at Toranomon Hills.
I was impressed by the five different types of the Nouguchi series.
Ayama and Omachi. The Ayama was slightly sweeter than the Omachi. After a sip or two, the spiciness that is typical of sake gradually emerged.
It was delicious!
This is a freshly pressed new sake from the Naohiko Noguchi Research Institute, which lets its sake sit for at least a year. The polish is a mystery, but is it a honjozo or a ginjo? There is quite a bit of ginjo aroma.
It doesn't have a crispness to it, but it's well rounded and silky. Is this really 19 degrees? That was my first impression when I opened my mouth.
After the second day, the high alcohol hits you! We are drinking alcoholic beverages! I am reminded of this, Mr. Noriguchi!
I was drinking regular alcoholic Tsuneyama just now, but just drinking this baby is working pretty well...
When I get tired of the flow of modern sake, I drink sake from the Naohiko Noguchi Institute!
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