Slightly sweet, with a touch of alcohol.
There is a slight aromatic quality, but it seems to be offset by the alcoholiness.
Here is an excerpt
This special junmai sake is made by polishing only 60% Yamadanishiki and fermenting it slowly at low temperature for about two months from the Yamahai yeast to the unrefining process, bringing out its fruity aroma and mellow flavor. It has the broad acidity and rich flavor that only Yamahai brewing can bring out in food. It is a "carnivorous Junmai-shu" that goes especially well with meat dishes, yakitori (grilled chicken), and other dark-flavored dishes.
Alcohol content: 15 to 16 degrees Celsius
Rice polishing ratio: 60
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: 100% Yamadanishiki
The second round of the E-1 Championship was held last night vs. China⚽
The result was a 0:0 draw.
Apart from the players, the ineptitude of the coach doesn't change even if the members are changed 😡.
I'm already tempted to think 🤔 that they'll lose miserably in the next game against Korea and replace the coach!
Checking in this time is a junmai ginjo-shu from Fukuoka Prefecture, a summer-only sake found at Yokohama Takashimaya!
100% Yamadanishiki
Polishing ratio 55
Alcohol content 16-17%.
Sake meter - Acidity
When the bottle is opened and poured into a glass, it has a subtle ginjo aroma.
In the mouth, it has a crisp, elegant dry taste.
The aroma on the nose is fruity, but it's hard to compare it to fruit 🤔.
I think it goes well with delicate dishes because of its sharp taste and aroma.
It goes well with fish dishes like sushi and sashimi.
I actually drank it while eating sashimi, and it went well with it!
I did not try heating sake 💦.
Delicious!
It has been a long time since I have had Aouda. It is a little dry and sharp, with a wonderful taste and a wonderful hint of aroma.
The cedar ball of this brewery is a large ball with a diameter of meters.
