Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio: 55
Rice used: 100% Tajima strong rice
Alcohol content: 15
It has been a long time since I had Nabeshima, and it was delicious.
It's been a while since I've had Nabeshima's Junmai Ginjo, Yamadanishiki. It has a full-bodied flavor with a bouncy sweetness that is truly delicious 😁I have no doubt that it's good!
☀️
Sweetness and firmness with a sense of structure 😚.
The slightest hint of gas adds freshness 🫧.
The ginjo feeling spreads to the aftertaste and the aroma is enjoyable.
It seemed to have rounder corners than Omachi among Nabeshima 🤗.
Aizan is still very different😍.
Mild ginjo aroma,
Light sweetness and umami of rice.
It has a light sweetness and umami of rice, and a gaseous taste like freshly pressed sake,
It is a versatile sake that can be served before or during a meal.
The rice polishing ratio is 35%, and the alcohol content is 16%.
Not as gassy as I expected.
Sweet but refreshing.
It's strange how sweet and refreshing it is.
The changes in the mouth are very interesting.
The impression changes a lot depending on the temperature.
But honestly, I wanted more gasiness.
It's delicious!
It had a fruity aroma, fruit-like sweetness, and a stronger acidity than the Nabeshima I had drunk before.
It was smooth and easy to drink with no sense of alcohol.
Nabe-sama~🥰. And Junmai Daiginjo🍶🍶.
It's simply umami🐴🐴🐴🐴🐴! All Nabeshima is sweet and delicious, but even more refined👍👍.
I don't often buy pure Daigin at home (← it's too expensive. I don't often buy Jun Daigin at home (it's too expensive, lol), but when I drink it at the restaurant, I splurge a little 💰💰💰💰.