It is sweet on the palate, with a hint of sourness due to the Yamahai brewing process.
The richness of the flavor makes it perfect with meat dishes and other strong meals, but it was also an excellent match with the oysters we paired it with today.
Rice: 100% Yamadanishiki
Polishing ratio 60
Alc 16-17%.
Water used for brewing: Yabe River subsoil water (medium-hard water)
Master brewer: Takahiro Nishio
The moment you put the sake on your mouth, the aroma spreads like a fluff.
The aroma is almost gone in the middle part of the bottle.
At the end, it becomes crisp and clean.
It is a sake with a good balance between a good aroma and a crisp taste.
It is a sake with a good balance of aroma and crispness. It goes well with soy sauce from Kyushu, so I recommend eating it with horse sashimi.
I bought this because I remembered having it before and enjoying it.
When I opened the lid, I smelled a fresh and dry smell...
I was afraid to try the contents, but it tasted sweet and refreshing. It's probably okay, right?
I wiped the mouth of the bottle and the cap with a sanitizing sheet, and the smell disappeared, but I was still a little bothered.
I wonder if it's just this bottle? It's delicious and cosy, so if I finish it and it's still on sale, I'll try another bottle.
100% Yamada Nishiki, Alcohol content: 16% to 17%.
Rice polishing ratio 60%.
I bought this because it was being pushed on the sales floor!
It was a delicious sake with a good balance of sweetness, acidity, and umami, as described as a "carnivorous junmai-shu" that goes best with sweet, rich, and strong-flavored dishes.
This was the first time I drank it chilled, not just at room temperature, and I learned that different temperatures produce completely different flavors and aromas!
Sake is truly a profound drink!
Satisfaction] ★★★★★
First drink] 2021.12.30
End of drinking] Jan. 04, 2022
Place of purchase] Fukuda Sake Store
Rice Polishing Ratio】55
Ingredients】100% Yamada Nishiki
Taste] I like this taste. I like the taste of this one. It's similar to Shigemasu Ikitsuki, with a fruity aroma.
This is a dry junmai ginjo freshly pressed sake made from only 55% polished Yamadanishiki and fermented slowly at low temperatures to bring out its fruity aroma and crisp flavor. It is a dry junmai ginjo freshly pressed sake. It is especially good with fish dishes such as sashimi and sushi.
