I had it at room temperature. Classic sake type. The aroma is traditional and not so strong. Since it is a jun-dai sold at convenience stores, it has the feel of a traditional sake, or the royal road of sake.
The mouthfeel is moderately rich, neither sweet nor spicy, with a clear flavor that has been polished and honed.
If it is a 4-gouple bottle, the label in this color is made from Sako Nishiki, a sake rice produced in Shimane Prefecture, but there is no indication of the raw material rice used.
What is this?
I was very surprised.
The aroma is "vinegar.
It smells like vinegar, as if it contains mozuku seaweed.
I was surprised when I put it in my mouth.
Super sourness!
Although my experience with sake is still limited, it is by far the winner in the sourness category.
But it is not just sour.
Lemon and fruit flavors also develop.
This may become a habit...
Tianjing Tianyun
The mouthfeel is lactic acidic + classical taste.
Then light acidity, served cold on the first day. Delicious.
Is it unusual that it has a classical taste but 13% alcohol? I would like to try drinking it hot!
100% Sakonishiki produced in Shimane Prefecture
Polishing ratio 50%.
Shimane k101 yeast
Sakonishiki is a sake brewing rice developed in Shimane Prefecture.
The aroma is not as strong as that of Muhaku Tenshitsu, but the structure is acidity-driven, and the transition is soft like Tenshitsu, with a spicy aftertaste.
Sakonishiki is said to have Yamadanishiki as its father, but I do not feel any Yamadanishiki-like flavor at all.
Breed improvement is a mystery.
I served it with oden (rice with vegetables) as an accompaniment to sake.
I thought it was a dry junmai nigori, but there were five grains in it, including millet and Japanese millet 🌾 Of course, it is a sake made using a traditional sake yeast. This is exactly the kind of sake that wishes for a bountiful harvest ✨.
Dry, tight, silky and cloudy. I recommend it for during a meal. If you drink it while eating your grandmother's old pickles, you will feel grateful for the blessings.
At room temperature, it has a strong acidity of a sake made from a traditional sake yeast yeast yeast. When heated, it mellows out, but the acidity is still strong.
