Also known as Ura-Nabeshima
Made from a blend of several types of junmai ginjo
The nose is green apple-like but restrained 🍏.
The palate is preceded by a gorgeous fruitiness that is typical of Nabeshima.
The umami gradually emerges, and the complexity and richness take a firm hold.
Then it turns bitter with a slightly heavy finish.
Forgot to take a picture so this is an image from the internet.
It had a strong impact taste, but the feeling of being out of the bottle is soooo smooth.
It's easy to drink and there's no way around it.
While the flavor of the rice is fully locked in, it is gentle and mild on the palate. You can also enjoy the sweetness of Nabeshima in this elegant sake.
Accompanied by teriyaki yellowtail
Junmai Ginjo🍶Kitashizuku🌾.
Good acidity. Rumney type 🫧 Sweet 🫧Sweet 🫧Sweet. Green apple 🍏 refreshing ✨Sanma nameko🐟 crisp. It feels sweeter served on a flat plate.
Umi to @Takadanobaba 20241017
Memorandum
Sake rice Tajima strong
Polishing ratio 55
The mouthfeel is moderately sweet and tangy. The aftertaste is umami, moderate acidity and astringency. The overall impression is gentle. Delicious.
Pineapple, higher alcohol, xylitol berry gum, Japanese paper, and aroma typical of Iomangoku.
Smooth and tangy mouthfeel.
Deep sweetness, rich umami. Sourness and mineral brine and bitterness follow. Rich impression for an early rice.
Match with Yose hot tofu, Caprese, Tajiriya's Wasabi-zuke (pickled wasabi), lightly pickled daikon radish from Nishikari, and saury grilled in Saikyo style.
