Yamadanishiki, Junmai Daiginjo, produced from underground water that takes advantage of the climate of Kishu and the cold temperatures of the basin, is not merely fruity, but retains the same mellowness as Junmai, and has a depth that passes through your nose when you drink it.
The price of 1,500 yen is a bargain at a time when sake rice prices are skyrocketing, and one can't help but be grateful to the brewery for its spirit.
Sake from Kainan City, Wakayama Prefecture
Rice polishing ratio: 50% koji rice, 55% kakemai rice
Alcohol content: 15% alcohol by volume
🍶It is fragrant and modern. The label says it is soft on the palate and has a ginjo aroma when it enters the mouth, which is true.
［A reproduction of a drinking sake from outside the house.]
It is gorgeous and fruity.
The label is also pink and cute. It is popular among women, which is understandable.
It is also cosmetically pleasing, and I would like to buy a bottle of it!
I happened to find it at a hotel in Katsuura and tried it. Hmmm, delicious.... It was fragrant, but the alcohol was not too strong, and I enjoyed it to the end. No wonder it is famous...
Rather mellow aroma.
No acidity. I heard it is not sweet, but I think it is quite sweet...
Bitterness is also present.
The full-bodied flavor is strong and seems to fill you up.
Here is the first opening of the New Year, Kido's Daiginjo-shu😊.
It's polished to 35%, so it's as refreshing and cool as water. My husband likes this kind of sake, so I'm glad it's right up his alley 😆.
I didn't really notice the aroma until I drank it, but once I put it in my mouth, the aroma and flavor spread out.
We had it with osechi.
