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 😋✨.
It was my friend's birthday.
I opened the good stuff that takeshon gave me 😆.
5 years old 🥸 from Noukuchi
The aroma is not so great,
The ginjo aroma ➕ is a dry aroma unique to matured sake.
The taste is so smooth that it is hard to believe it is unfiltered raw 😆.
And it has a moderate caramelized sweetness.
The sourness and concentrated umami peculiar to Yamahai spread softly in the mouth, and then it finishes with a slight aroma of maturity and astringency. ☺️
It's so delicious!
Expensive sake is delicious 😋😋.
It tastes better when it's a little warmer than when it's perfectly chilled 😊.
We drank it together and it was gone in an instant😇
