It's refreshing and delicious!
The aroma was more fluffy at the end than before drinking. Melon.
The elegant sweetness is also last. However, it gave the impression of being clean and dry.
Nabeshima Junmai Daiginjo Aizan" by Tomikuchiyo Shuzo
Nabeshima is made from this popular rice in a junmai daiginjo preparation, with the highest possible rice polishing ratio of 45% to enhance the flavor.
This sake starts out medium-bodied, with an elegant sweetness that is captivating and finishes nicely with light gassiness and intertwined acidity.
The beauty of this sake lies in the fact that it 'combines impressive strength and tenderness,' and its taste speaks of the highest quality of Nabeshima.
Sake Brewer: Tomikuchiyo Shuzo Y.K.
Type: Junmai Daiginjo
Rice/yeast used: Aiyama
Rice polishing ratio: 45
Alcohol percentage: 16
Sake degree: -1
Acidity: 1.4
The crown slipped out with a pout.
When poured into a gulp, fine air bubbles danced.
The aroma is sour 😘.
Delicate and powerful acidity came through on the tip of my tongue.
Then, a kiwi juice-like flavor that was quite thin spread out, and when it reached the center of the tongue, sweetness appeared, and when it reached the back of the tongue, bitterness appeared.
As I continued drinking, I could also taste sweet and sourness from the tip of my tongue.
The Nabeshima-like flavor is a bit subdued, but it still has the flavor of Nabeshima 😋.
As the temperature settles down, the sweetness comes out and it tastes like the beaniness has been removed from the red bean paste.
The acidity has lost its assertiveness and has mellowed 😍.
Delicious😍!
As soon as I drank it, I knew I liked nama-shu.
The aroma in the mouth and the lingering aftertaste and umami.
It took me two months to open it because it was too good to waste.
Also, the label is cool!