Chiyoroku Junmai Daiginjo Yamada Nishiki Summer Sake" by Okuda Shuzo
This luxurious Junmai Daiginjo is brewed with 40% polished "Yamada-Nishiki" rice.
Yamada-Nishiki is lavishly used, produced in Akita Village in Hyogo Prefecture, to harmonize flamboyance and freshness.
Gorgeous but not showy, it has the best balance of a calming aroma, moist flavor, gentle acidity, and umami.
Type: Junmai Daiginjo
Rice: Yamadanishiki
Rice polishing ratio: 40
Sake degree: +2.5
Acidity: 1.4
Alcohol content: 16
Nearby? There is a supermarket nearby that has a good selection of sake for a supermarket. It's a local supermarket (I don't shop there) with a slightly particular selection. I stopped by for a while and bought a bottle of sake.
My first drink, Chiyoroku R5.
R5 is the name of the yeast.
(I really want to compare them, don't I?)
Fruity on the palate: ⁉️
Sweetness and sourness come in.
A little sweetness?
Quite tasty 😋.
The label on the back of the bottle says, "A food wine with a sense of gentleness and serenity", but it has a sense of gentleness and softness. It's delicious even if you drink it as it is.
I think it's not so called "dry" sake, but rather "spicy" sake.
It's not what you would call dry sake, but spicy? It's not what you call dry sake, it's spicy 🤔.
Sister-in-law returned home.
She brought back a lot of sake that we can't buy in Oita.
The first bottle was a new to me Chiyoroku. It tastes sweet and rice-like, but also wine-like.
It is said that the sake rice is low in amino acid due to its characteristics.
I was worried that it might not have much umami, but I think I like it better when it has a distinctly refreshing taste.
I don't know what LGC is, but the bottle is stylish and the taste is good anyway!
Sake from Daisen City, Akita Prefecture
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree: +8
🍶The numbers on the label are the same as for the draft sake. The hi-iru sake can be enjoyed at room temperature or heated.
［Comparison of Chiyorozamori (3) Hi-iri
［Akita Sake Focus Period: 3rd Brewery]
Sake from Daisen City, Akita Prefecture
Rice used: Koji rice: Miyamanishiki produced in Akita Prefecture, Kake rice: Gin-san produced in Akita Prefecture
Rice Polishing Ratio : Koji rice 50%, Kake rice 60
Alcohol content : 16.5
Yeast : MS3 yeast (isolated yeast from the brewery)
🍶It has a surprisingly classical taste with a modern appearance.
🟢"Green" Kore ①.
Green" (1) 🟢"Sen" (2)
［Sen" Midori drink comparison (1)
［Akita Sake Focus Period: 3rd Brewery]
At an izakaya with Akita cuisine that I was curious about!
The seasonal kayagi (small pot) with seri and chicken is the best. The broth was so good that I drank it all up. I really wanted to have Zosui (rice porridge) with Akita Komachi...next time for sure!
