This is an aged wine.
Not much color on the palate.
Light and fruity
A black dragonfly different from Izumihashi
It's my first time to drink it.
I want to keep it in my memory.
extensive knowledge
Rice polishing ratio 65
Alcohol level 16%.
Rice used: 100% Yamadanishiki produced in Ebina City, Kanagawa Prefecture
The aroma is a bit twisted after maturing like a sake yeast yeast yeast yeast, and the spiciness comes in with the umami taste, which is more delicious when warmed up.
4.0
It is a good food wine that you don't get tired of drinking.
I have accumulated a lot of alcohol, and I'm getting ready to clean it up. I have a few more to go.
Junmai Namakashi🍶 Yamadanishiki🌾 from Kanagawa Prefecture.
Serve at room temperature. Unexpected freshness ✨Strong dryness, sharpness. Warmed to 60 degrees 🍶. The spiciness is softened and it becomes light and refreshing. Light and refreshing. Salmon cut into pieces, a souvenir from Tsugaru, and grilled salmon from a famous restaurant in Murakami called Sennen Salmon Kikkawa as a snack 😋.
A gift from my second brother @Home drinking 20240302
Junmai-shu made with Jinryoku rice produced in Zama, Kanagawa Prefecture.
It had a good balance of umami and spiciness. We drank it with sashimi and it was gone in no time.