Daiginjo, 35% rice polishing ratio
At room temperature
Clearly defined sweetness
No bitterness at all.
A little bit of spiciness can be felt afterwards.
Chilled
The sweetness stands out clearly.
Room temperature may be better for ease of drinking, but I got the impression that I could feel the deliciousness of this sake.
Sweet and sour, delicious cold, room temperature 312100
Elegant, fresh and sweet
Sake made entirely from Yamadanishiki produced in Banshu, Hyogo Prefecture
Delicious sake.
It may be a sake for souvenirs, but it tastes authentic.
It has a full-bodied taste, but it has a nice sharpness.
It is a sake that lingers in your mouth.
This is not wine.
It is the gold medal winner at Kura Master 2022.
This is the Meito Masamune Otsuten, which won a gold medal at the Kura Master 2022.
I had no idea about this sake, and it was a gift.
I was anxious and hopeful when I had it 😆.
The aroma is like an elegant and gentle wine 🤤.
The taste is also like a gentle wine 🤤.
But it doesn't end there.
After the sweetness spreads out, a hint of astringent bitterness appears, and finally we are enveloped by the taste of rice 😁.
After all, it is sake 😚.
I could not find what to pair it with because it is so gentle that I could not taste it as a food sake 😎.
Special Junmai I got SHIRASAGI YAMADANISHIKI 65 for overseas. I believe the name in Japan is Otten by Meito Masamune. It is one of my favorite bottles.
It has a refreshing mouthfeel, and although it is sweet, you can feel the rice in this sake. We recommend drinking it cold.
I had it with cream cheese and dried fruits. It seems to cleanse the palate even after eating oily food.
It is a limited edition souvenir from Himeji City.
I was impressed with how good it could be when made with rice from Banshu, the home of Yamada-Nishiki, and brewed with local water.
This sake is made with yeast and malted rice collected from the Niwada Shrine, and 90% pounded rice.
Yellow-colored sake with a slightly cloudy appearance.
The aroma is like ripe fruits and bananas, with a hint of isoamyl acetate? There is also an apple aroma, and a sense of white balls.
After a quick entry, the volume of sourness and sweetness spreads quickly. The sweetness covers the sourness. The balance is not bad.
Serve lukewarm. The sweetness and acidity are softened and the taste becomes more relaxed. The volume is still there, so it would be good with solid meat dishes or fish with vinegar, served lukewarm.
It is an eventful sake, but tasty enough.
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Himeji sake, Shirasagi-no-jo Gaku.
This is a sake that has been aged for two years in the Ikuno Ginzan.
It is sealed with a cork and you can feel the yeast coming to life!
The taste is not as harsh as that of old sake, yet it has a deep, robust flavor that spreads out in the mouth and leaves a deep, full-flavored, dark aftertaste that lingers for a long time. I thought this would be a good main course, so I served it with shime saba (mackerel).
Both have a slightly sour taste and are a very, very good combination. If you visit Ikuno Ginzan, please buy some. Actually, the wine aged in the silver mine was much better (laugh). I'll put that on the list as well.
