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!
Two brands of flying taverns
then I can't help but try the other one!
Omachi, 18 degrees alcohol (too high!)
The Uetateka...
Oh, maybe it's not so fruity!
What is this aroma?
The menu says "lily".
I see! 🤔
It sure smells like flowers.
When you put it in your mouth
After the sweetness, a thick flavor and a hint of spiciness follows.
After the sweetness, it is followed by a strong umami and a hint of spiciness.
immediately followed by a hint of bitterness.
I was surprised to find that
A long lingering aftertaste awaited me.
The taste is not what you would expect from the specs
This is not the taste you would expect from the specs.
This is Mr. Noriguchi's sake with the magic of Noriguchi: ❗️
Flying Izakaya
I enjoyed it 😆.
It has a clean mouthfeel with a slight bitterness in the aftertaste.
The restaurant recommended to pair it with simmered Kue fish. The sweetness of the stewed fish is combined with the sweetness of the fish.
the taste is doubled. It is a great sake to drink while eating,
It is very good as a sake to drink while eating.
Yamahai by Naohiko Noguchi Institute!
Various aromas in the mouth are rampant in the mouth! There is even a nuance of natto (fermented soybeans)!
Some kind of chemical sweetness! Spicy! Spicy!
But, it was strangely nice when combined with a meal. It was not too much, so I served it with a can of mackerel miso. Is it an honor student who provides just the right amount of sweetness to dishes with strong flavors?
This girl was quite unique...
The brewery was established by Naohiko Noguchi, nicknamed the "God of Sake Brewing," as the culmination of more than 70 years of sake brewing. The aroma is fresh and sweet, with a hint of green melon and lily flower. The friendly, gentle and soft mouthfeel is enhanced by the fruity flavor from the mid-palate, and the acidic aftertaste provides a long, enjoyable aftertaste.
I wanted to drink it after watching the documentary film "NOGUCHI - God of Sake Brewing" on Netflix, which closely follows the sake brewing process of Naohiko Noguchi!
Thick dossier!
It's hard to believe it's a high-alcoholic beverage! I drank this sake with a deep appreciation for its high alcohol content!
It is expensive for a pure rice sake, but it is very tasty. The specific name is just for decoration.
And there was the farm mouth again 😋.
Of course you have to drink it.
It is 20 degrees and high. Sweet and rich, yet it doesn't linger. Even my childhood friend at the liquor store who prefers the old-fashioned style from a long time ago raved about it.
Sushi and nouguchi, the best 😀.
Side dishes include sea urchin and salted fish rolls, squid and tuna sashimi, and more.
ellie, good evening 🌃😀.
Even though I'm local, I've never had most of Mr. Nouguchi's laboratory sake 🤣20 degrees is great 😚Dark sake is definitely a delicious drink 😘👍.
Good evening Maechen 😃.
It's true that highly alcoholic sake is delicious!
Both the sushi bar owner and my friend at the liquor store raved about this sake 😋 Mr. Noriguchi is a great guy after all.
Ihyakumangoku" maximizes the full-bodied flavor of low-polished rice. The aroma has depth and complexity derived from aging, such as marmalade, custard cream, and caramel. The rich umami has depth, but the balance with juicy, fresh acidity allows you to enjoy light and extended flavors and a lingering finish.
Sake rice is 75% Gohyakumangoku produced in Hokuriku, milling ratio is 65%, and yeast is undisclosed
Served well chilled ✨
The color of the sake has a slight yellow tinge due to the Yamahai brewing and production in February 2019 🤤.
The sake has a clean, angular mouthfeel with acidity and bitterness, and the unique flavor and depth of Yamahai👍.
The taste is full and rich with layers and layers of flavor and perfection that will convince you 😆.
This time, I had the sake alone, without any side dishes. It was a luxurious time 😋✨.
