summer
Shedding. Brilliant. Sweetness and dry aftertaste. A little bit of flamboyance. Slightly floral. 86 points
Sweetness: 2.7
Acidity: 2.8
Dryness:3.2
Hinted aroma: 2.6
Summer Junmai Ginjo⭐️⭐️⭐️⭐️
Polishing ratio 50%, ALC 15
This sake has a subtle ginjo aroma, a fruity taste like lychee spreads on the palate, followed by a refreshing acidity and a slight, but pleasantly tangy sensation on the tongue, perfect for summer.
Chigasaki Chirori: 20250610
Hello, Mashira-no-Yama-san!
Hidakami's summer sake is delicious 😋.
It is my favorite sake that I drink every year at my favorite yakitori restaurant 🤗.
Drinking out with seniors😊.
A restaurant where you can't go wrong every time.
Medium fatty tuna, striped horse mackerel, etc. (I forgot).
I started with the dry one.
The kind that accompanies the meal without disturbing it.
I didn't ask for a bottle for the picture because they seemed busy with the sake 😊.
Drink comfortably with each other, this is important👍.
#Sendai Kokubuncho#
Hana-han★
wda/suzu/ma/kuro/gama/taira/hori
Today is Sendai 🚅.
Second time here for a meeting 😁.
The first course is a sake drink 😅.
We started with the local "Hidakami" dry sake...
I like crisp sake in summer👍.
Location Ishinomaki City, Miyagi Prefecture
Rice type Watabune No. 2
Type of sake Junmai
Rice Polishing 60
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating(scale 0-3)
(Item) Wine glass
(Aroma) +1.5 green apple
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2.5
Sweetness 1.5
Umami 1.5
Bitterness 2
Aftertaste: clean, gentle sweetness
Impression: Clear, light, medium dry
The aroma is a bit more restrained than that of Yamadaho, which is from the same specification series that we drank earlier, but it has a refreshing aroma like green apples.
The balance of acidity and alcohol in the taste is almost the same as that of Yamadaho, and it is a refreshingly dry wine with beautiful acidity.
I am wondering if the difference is that it seems to have a little bottom and a core bitterness....
This series of sake tasting comparisons is like a sample of how the taste of sake changes depending on the way it is made rather than the variety of rice.
I wish they would do more of these.
Repeat Score 2.5
I usually like both of them.
Location Ishinomaki City, Miyagi Prefecture
Rice type Yamadaho
Type of sake Junmai Ginjo
Rice polishing 60
Alcohol content 16°.
Yeast
Sake strength
Acidity
Rating(scale 0-3)
(Item) Inokashira
(Aroma) +2 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2.5
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: clear, gentle sweetness
Impression: Light, medium-dry with a fruity aroma
The aroma is of fresh fruits.
The taste is refreshing with beautiful acidity. The sugar content is moderate, but there is a sweetness derived from alcohol, and the balance is very good.
This is a series of comparison tasting of Yamada-Nishiki produced by Mr. Hidakami's parents. The other specifications are the same, only the rice is different.
Since the difference is only in the rice, they are basically very similar, and it is easy to see that the rice does not change the taste much.
But I dare say that the mother's Yamadaho has a richer aroma and a sweeter, gentler taste, while the father's Watabune No. 2 has a more subdued aroma, a more core taste, and a stronger bitterness.
I wonder if there is a children's Yamadanishiki?
I want to drink it. It's fun.
Repeat Score 2.5
This drinking set is interesting.