It tastes like a summer sake with a refreshing dry taste!
It has a fruity taste and a bit of a sizzle afterwards.
It was the kind of sake that can be drunk easily and leaves no residue.
Sanbun @ Hibiya
Junmai Super Dry
Rice variety Gohyakumangoku
Rice polishing ratio 60
Alcohol 15-16%.
Sake degree +13
Acidity 2.2
This light nigori sake has a dry taste with a sake strength of +13 degrees, but the umami of the rice can be felt.
Lastly, the bamboo sparrow. This is also new to me. It is called "Noami Rice," but it seems to be Yamada-Nishiki, which cannot be publicly declared, so I thought it was okay to name it as one likes.
The taste is very careful, and quite stable for an unfiltered, unfiltered sake. It is not so complex or wild, but simple and penetrating.
I enjoyed it with food.
Sake of the Day
Takejaku
Nama Hashiroshi Junmai Unfiltered Nama Sake
Rice：100% Yamadanishiki produced in Ikeda-cho, Gifu Prefecture
Rice polishing ratio: 70
Alcohol content: 17 to 18 degrees Celsius
Sake meter: +5
Acidity: 2.0
Sake of the Day
Takejaku
Junmai Ginjo Unfiltered Nama-shu
Rice：100% Yamadanishiki produced in Ikeda-cho, Gifu Prefecture
Rice polishing ratio: 50
Alcohol content: 16% to 17%.
Sake meter: +5
Acidity: 1.9
No. 9 yeast is used.
Sake of the Day (7/3)
Takejaku
Tank pressing
Yamahai Junmai Ginjo Unfiltered Nama
Rice：100% Omachi produced in Okayama
Rice polishing ratio: 50
Alcohol content: 16% to 17%.
Sake meter: +4
Acidity: 1.9
No. 9 yeast used
