Yamamoto's standard "Pure Black" sake is brewed with Kame-no-o. Kame-no-o is the tallest rice in Japan at 150 cm in height and is said to be the most difficult to grow in Japan. On the other hand, it is also said to be prone to producing a cloying taste when used for sake brewing, so we take great care to understand the original characteristics of the rice and make the most of Kame-no-o's unique qualities.
Particular care is taken in koji making, and by suppressing amino acids, the acidity that is synonymous with Yamamoto is brought out, expressing a juicy and crisp flavor. It is refreshing on the palate, but at the same time, the flavor and aroma of the rice derived from Kame-no-o can be fully captured in this bottle.
Let's drink this... ♪
Because it's crowded at Sake-no-wa
Much drier than Sugiyuu.
I still prefer this one 🫶.
It's also mentioned for its sharpness, but it's a relatively easy-drinking genre 🍶.
So many choices for this day!
Now, I'm torn 😕
a lot of knowledge
Raw material rice：Akita Sake Komachi
Polishing ratio：50-55
Yeast used: Akita yeast No.12
Sake degree: +2.0
Acidity: 1.8
Alcohol percentage: 16
Dodgers win, lingering campaign: ❗️
This is a copy of Jay & Nobby's 😄.
I couldn't find the Dokidoki, but I bought the pure black.
It's so amazeballs! I thought it was going to be citrusy and gorgeously sharp.
It is sharp like Yamamoto-kun's!
After refrigeration, I felt a little gassy.
I feel like there is more contrast in flavor at room temperature ✨.
Space in the fridge is limited, so I drank it, looked at the condition, tried serving it at room temperature, chilled it, drank it up, and went radivandari.
I'm like Director Roberts in charge of the drinking 🤗.
Good evening, Nanka Yokai 😃!
Oh...Yamamoro! Yamamoro, right? ‼️ I'm sure you'll have a lot of lingering memories 😌Hug the bottle when you're done, just like Roberts 😄.
I hadn't had this brand in a whopping 2 years. I thought I had been drinking more.
Also, I guess I didn't pick this sake up very often because it is so hit-or-miss, or my tastes vary. This time, I was attracted by the black bottle with gold letters, so I bought it.
As mentioned on the bottle label, the ginjo aroma is restrained and the color is more yellowish than I expected.
Rolling it around in the mouth, it has a very citrusy aroma. Then, the piquancy. After a pause, a grapefruit-like bitterness and sourness comes in. The end of the palate has a pungent taste, and it is quite varied. I had the impression that it would be drinkable with a longer aftertaste than I had expected.
However, the citrus aroma is not to my liking, so I don't think I will repeat the experience.
After all, Yamamoto is difficult to find.
☆☆☆☆☆
Light drinking
A delicious, refreshing sake with just the right amount of acidity and not too sweet.
Freshness, with a slight fizziness or not.
Is there a hint of sweetness at the end? I don't know. It is a delicious sake.
In the majors, pitcher Yamamoto was the MVP of the World Series, but in my mind, it is no exaggeration to say that the MVP of this year's sake is Yamamoto Sake Brewery.
Tonight is my favorite Yamamoto in a long time. ⤴️🍶
The moon is beautiful.
Refreshing, clean, fruity🌸🍶✨
Sweet 🐴 slightly acidic 🐴, fresh ✨✨✨❕.
Yamamoto is still super oicy❕.
I'm enjoying it very much(^-^)/
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
株式会社R11R（東京都中央区）は、株式会社山本酒造店（秋田県八峰町）と人気クリエイター6名のコラボにより、日SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
油長酒造株式会社(奈良県御所市)の蔵元・山本嘉彦氏をゲストに迎えたワークショップ"純米酒・風の森を醸す蔵元「油SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
