Slightly yellowish and clear, with aromas of yogurt, cooked rice, melon, and honeysuckle. The attack is rather strong, with a refreshing acidity, a mild sweetness, and a rather long finish.
I enjoyed the fire-brewed Ishikawa-mon sake I drank at the Bishu Competition, so I bought a bottle of a draft sake that seemed to have the same specifications.
At Yamacho, which will be closed within the year after the Hankyu Sake Brewer's Festival
The flavor was melon-like and fruity, just as the various liquor stores had commented. I got the impression that it was fruity and dry. A little smoky too.
Personally, I think it was better when it was fire-roasted because it was less pungent 🤔.
The aroma through the nose is very melon-like.
There's also a hint of hackberry and mint.
It was delicious.
I bought it during my trip to Ishikawa and it was easy to drink but tasted great.
It has a robust taste that doesn't overpower the strong fish in Ishikawa, but also has a gentle taste that doesn't mask the taste of the fish.
The 3rd Bishu Competition 2025 Kansai (2)
Even during the award ceremony, the staff was present at the booths, so I tried Manzairaku's award-winning sake, which had just returned from the brewery, since it was set up with one ticket.
I was surprised at the fruity and beautiful taste that I couldn't believe it was made with 70% polished rice!
They were handing out flyers about the new label and product name.
The price is about 1600 yen including tax, which is a nice cosmetic price!
Mr. Rui Matsukawa and Ms. Seiko Noda were the presenters.
I thought Ms. Noda liked sake and had a deep knowledge of sake, but Mr. Matsukawa talked a lot about politics💦.
I got this bottle after tasting it during a visit to Kobori Sake Brewery at the end of August.
On the first day, the elegant aroma gave way to melon sweetness, and finally, a week later, the elegant aroma remained the same, but the sweetness settled down and I was very happy with this bottle 😊.
Rice: Hyakumangoku No Shiro
Rice polishing ratio: 35% Sake degree: - Acidity: - Amino acids: - Alcohol: 16
Yeast: Kanazawa yeast 1401
#Gaienmae#
Dinner at Kaga restaurant.
We had "Manzairaku" daiginjo old sake 😳.
It was my first time to try this brand 🤤.
Sake with a slightly higher alcohol content, fragrant and full-bodied.
It also has a spiciness that gives it a strong and robust feeling.