sideways✨
I bought the "Tate-oshi" of this because it was so good,
I bought the "YOKOOSHI" one too 🤣.
The tingling gasiness matched with the delicious acidity of the omachi ✨.
Yamagata Masamune's Omachi is really good 😋!
San-Go-Hachi
(1) Yamagata Masamune: Comfortable to drink, refreshingly dry
Takachiyo: Fruity and super dry with a hint of sweetness from the rice
(3) Eiko Fuji Sake Mirai: Sour and refreshing, easy to drink
The rich rice flavor of Omachi and the clean aftertaste of Yamagata Masamune are delicious 🤤💭.
The full rice flavor that is typical of Omachi and the clean aftertaste of Yamagata Masamune are delicious.
The aroma is sweet like a banana.
Full, rich & clean.
It goes well with the sauce of the squid meatballs we had for dinner.
It goes well with the squid filling ◎🙆♀️
Preferred ★★★☆☆☆☆☆☆
I couldn't decide between Kizanko and Yokoyama at the store, so I went with Kizanko.
The aroma is citrusy. I like the fresh aroma with a bitter taste like grapefruit peel.
It has a refreshing aftertaste and a sweetness, followed by a moderate acidity.
I paired it with Chinese food today.
This one with a very cute label is my companion for tonight. It has been two years. When I opened the bottle, I found that it was not an aromatic type of wine. When you put it in your mouth, you can still feel it on your tongue. There is no sweetness, but hot, sour, and bitter flavors that follow. Did I leave it too long? Is this the way it should be? The komatsuna soaked in soup stock and soy sauce makes the sake even spicier. The okara (bean curd) stew is sweet, but it brings out the sweetness of the sake a little. Strange. Chicken ball soup with ginger may also bring out the sweetness. I think it is a dry type that doesn't disturb the food.
Sake rice Omachi produced in Okayama
Polishing 55
ALC 16 degrees
Refreshing aroma. The taste is clean and refreshing without any peculiarities. There is a fine ooze at the bottom. The alcohol taste is weak.
It is easy to drink and I drank it all at once ^ ^.
pushing one's opponent out by pressing one's hands up against them
Two types of squeezing methods started this season.
Last time I chose the "horizontal pressing",
This time, we chose the "Tate-oshi" method✨.
This is too delicious 😋😋.
That's all I have to say 😋.
Polishing ratio 55%, Alcohol 16
Rice used: 100% Omachi grown in Okayama Prefecture
Sake meter: -2, Acidity: 2.0
Yeast used: Kyokai 14
Color
Slightly cloudy
Aroma
Moderate rice-like aroma?
Taste
Slightly strong attack, powerful flavor
Sweetness and alcohol are impressive.
Next comes sourness and alcohol bitterness.
The taste is intense, probably due to the presence of lees.
Aftertaste
The bitterness remains.
Food sake (middle of meal)
Fat