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.
The brewery's basic policy is to brew junmai (pure rice) sake from rice grown in-house, and it is said to be a brewery that practices "brewing is farming. It seems to be a brewery that practices "brewing is agriculture".
Yamadanishiki produced in Kanagawa Prefecture 16
Sake degree +7
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