The first son went home for Obon, so we drank chicken sashimi, sashimi, and local edamame (green soybeans) together for the evening! The bitter aftertaste is a bit annoying... a little bit of a yanky feeling...
🐶
I was curious about Yamamoto based on your review.
This one has malic acid and is refreshing and perfect for summer! 😂
I want to try the other Yamamoto!
This is my first Yamamoto!
I brought it to a gathering at my parents' house.
Cheers to my dad and cold sake 🥂.
I loved this so much, but it was after drinking beer so I'm not sure about my taste buds💦.
I'd love to drink it again sober, but it's at my parents' house 😂.
I want to revisit it someday!
Hello, sake amateur!
It's nice to meet you and your father ✨.
I'm sure your father would have loved it 🎵
I'd like to try Yamamoto's Pure Black sake, as the 123rd Anniversary Sake made with it was very delicious 🤤.
MA-KI-.
Thanks for your comment!
I didn't know what 123 Anniversary Sake was, so I looked it up and found out that it is a Kijoshu 🤩.
I have no experience with Kijoshu yet, so I would like to try it someday ‼️
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio: 50% for koji rice, 55% for kake rice
Alcohol content: 15
It is light and crisp with citrus-like acidity.
Ingredients: Rice (from Akita Prefecture), Rice malt (from Akita Prefecture)
Rice polishing ratio: 55
Rice used: 100% Miyamanishiki
Alcohol content: 15
It tastes like green apple.
It is light and refreshing with a touch of acidity.
Ingredients: Rice (from Akita Prefecture), Rice malt (from Akita Prefecture)
Rice polishing ratio: 55
Alcohol content: 14
We got the last bottle in early July.
It is delicious! Light, slightly sweet, and crisp.
油長酒造株式会社（奈良県御所市）の13代蔵元・山本長兵衛氏が『風の森を醸す～日本酒の歴史と油長酒造のあゆみ～』SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「可能性の見本市」をキーワードに、日本酒の新しい価値を提案しようとする人にフォーカスする連載「SAKEの時代をSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
自社ブランドの梅酒造り、クラフトビールの醸造、新卒採用への注力など、チャレンジングな取り組みが注目されている平SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
