Hitanishiki produced in Ibaraki
Rice polishing ratio 55
Alcohol content 15
Production date: March 2025
It is fruity and smooth despite being dry with a gaseous taste that is typical of nama-shu.
The label on the back of the bottle says, "Please drink as soon as possible because of its dry taste. I drank a lot of it, though I wasn't conscious of it 😋.
Morishima 2nd bottle
After opening the bottle, there is a slight feeling of gas and, just like the last time we drank Miyamanishiki, the mouthfeel is clean and refreshing. The rice flavor spreads and disappears quickly and smoothly. It is a perfect accompaniment to sashimi and sushi as a mealtime sake.
Subdued aroma. The aroma is fresh and acidic.
There is a gaseous feeling that makes the tongue chatter a little.
The mouthfeel is light and refreshing.
The balance between the light acidity and umami is excellent, and the aftertaste is very sharp.
Clear and not cloudy. The acidity is crisp and effective. It has the aroma of a daiginjo, but it is good that it is not overly floral. I rediscovered the deliciousness of Morishima. This bottle also made me interested in comet rice.
Here's one I had a while ago.
Hitanishiki rice produced in Ibaraki Prefecture is polished to 55%. The alcohol content is 15%. It is dry and refreshing, but has umami flavor. Very food-friendly sake. This one is good.