ABV 15.5%, a blend of 60% (koji) and 65% (soaked rice) milled rice, Japanese sake (SMV) +2, acidity 1.2.
Mild and subtle. Moderate umami, but definitely an alcoholic spiciness. Good value for money, around 300 yen at the supermarket. It would be great for camping. It's a sake that can be enjoyed with any snacks, and it has quite a claim. It's a brand that reminds me a bit of Hite, so I thought I should try a bottle at some point.
Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival/Japanese Sake Festival (7)
Booth of Takashimizu, Akita Prefecture.
Takashimizu brews Junmai Daiginjo packaged sake, which was the topic of conversation at the Kansai Sake-no-Wa group, using a special brewing process.
The mannequin from the neighborhood I mentioned earlier gave us a tasting.
◉Takashimizu Sake-no-Kuni Junmai-Shu
The first taste is slightly fruity and sweet, with a slight spicy aftertaste, and the swing from sweet to spicy seems to be minimal and well balanced.
◉Takashimizu: Special Junmai Sake with a fresh yeast yeast yeast.
The acidity is a bit high for a sake made from a traditional sake yeast yeast yeast yeast yeast yeast yeast yeast.
◉Takashimizu Daiginjo
A standard, cohesive sake with a smooth, smooth finish.
◉Takashimizu Junmai Daiginjo
A beautifully balanced flavor with an elegant sweetness. The cost is quite reasonable.
◉Takashimizu Dry Junmai
Mineral, clean and dry with little sweetness.
This time we cut off the tasting after two hours and went home to visit the City Hunter pop-up store on the 6th floor.
Akita Prefecture. Standard. Dry.
I personally don't like it when it's cold, as the alcohol stings my throat, but I've tried it hot for the first time.
It is delicious. ...... The taste mellows out when it is heated up, making it a good match. I guess Akita rice is good for sake. It's a great sake.
If you don't like mellow sake, you should definitely try it.
While it gives the impression of being a bit dry, it is clean and easy to drink with a daiginjo-like aroma.
It seems to go well with the slightly sweet boiled cod roe I bought at the supermarket...
This is one of Akita's high level sake...
Akita Prefecture
Yamahai Junmai Sake
Polishing ratio: Koji rice 60%, Kake rice 60
Alcohol 15.5
The rich flavor and aroma of the rice combined with the lactic acid acidity characteristic of Yamahai are wonderful.
It is perfect with fried foods such as tempura.
It is useful as a food sake!
Is it that the sharpness... this taste and flavor is crisp and fades? Is it gone? If so... then I would say it is sharp.... But...more flavor and umami? Full-bodied? I wanted to feel more flavor and umami? But if you can drink it for about 500 yen, I guess it is possible.