It is a stable taste.
The mild sweetness of the rice flavor makes it an enjoyable sake with a lot of depth.
It is not too harsh, and the aftertaste disappears smoothly and cleanly, so it will be useful as a food sake.
I had it with dried horse mackerel and it was perfect.
Drinking alone for a long time.
This is my second time drinking Yamadanishiki from Yoshikawa.
I think it has more acidity than normal.
Conclusion: I still like the normal one.
Long time no see Nabeshima!
When you open the bottle, you can feel the gas in the bottle.
The sweet and gorgeous aroma that is typical of Nabeshima passes through the nose.
The umami derived from Yamadanishiki also spreads on the palate in a powerful yet elegant way.
It is so delicious that you would be convinced that it is a Junmai Daiginjo.
The aftertaste is a slight bitterness, and the way it finishes is also skillful.
A brand that you would want to give as a gift.
The snack is simmered potatoes with minced potatoes.
Pineapple-like aroma with a hint of umami.
Sweetness on the palate with a hint of alcohol on the nose. A little bitterness and umami. There is a classic feeling of a little bitterness in the throat.
I wanted to drink Nabeshima for the first time in a while, so I went to a special distributor and found this on the shelf, so I bought it!
As the note said, the gassy feeling came first (lol).
The aroma of the main body was first-rate, and the taste was crisp with a sweetness.
I personally liked the fluffy sweetness that lingered in the throat area.
Very tasty.
Aromas of gentle peach, lint, ink, whey, rice, ice, and cider.
Slightly mellow and effervescent mouthfeel.
Fresh and clear minerality. A refined flavor that gives the illusion of sweetness. Fresh acidity and hard brine. Perfect harmony.
Serve with cucumber and ajiki miso, grilled eggplant, yose-tofu, grated young sardines, bonito tataki, and grilled mehikari.
