The day I opened the bottle was the day of the summer solstice.
I looked up on the Internet that in Kansai people eat octopus on the day of Han-Natsu-Season.
I found out on the internet that people in Kansai eat octopus on the day of Han-Natsu-Sei,
If you think of Mihara, you think of Yizushin.
I was interested in this sake, but it was too light and dry for my taste, and it was easy on my wallet.
The image of "light and dry" sake is that of Niigata's "phantom sake",
This sake has a strong flavor of rice, which is a little different from what I imagined.
It went well with the octopus and was very tasty.
Today, it is not beer,
I went to see a kagura at a summer festival,
I was in a car, so it was non-alcoholic.
This is Sangaria's Ume Plum Chuhai Taste 0.
Ume plum without alcohol!
I thought it would be better with ume juice already. It was the best plum juice I've ever tasted.
Yizishin Yamane Honten
Yizuisuishin Junmai Ginjo Omachi Unfiltered Nama-nazake
The brewery is located in Mihara City, Hiroshima Prefecture.
It is made from 60% polished Omachi rice grown in Okayama Prefecture.
It is brewed with Hakuto yeast.
Sweet and fruity aroma, mellow rice flavor
Sweet and fruity aroma, mellow rice flavor, and a refreshing and clean finish.
#Japanese Sake
Location Mihara City, Hiroshima Prefecture
Rice type Yamadanishiki
Type of sake Junmai-shu
Rice polishing degree 65
Alcohol content 15°.
Yeast Unknown
Sake Degree
Acidity
Rating(scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Steamed rice, cream, chocolate, yeast aroma
(Appearance) Slight yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acidity 2
Sweetness 1.5 (possibly from alcohol)
Umami 2.5
Bitterness 2
Lingering alcohol, umami, bitterness
Impression Classical umami dry
Sake from Hiroshima with a long history.
From the aroma, you can already sense a heavy bottom.
The taste is firm from the attack. It is not sweet but has a strong umami, and a mild acidity, which is probably derived from amino acids (like when you chew rice well), sticks to the side of the tongue for a while.
The balance is like that of a normal sake with well-controlled amino acids (not in a bad way, but in a friendly way), and it would be good hot or warmed.
Repeat Score 2.0
I like it a lot for its umami.
Bought this sake out of curiosity as it was brewed with revived Association No. 3 yeast.
Opened the bottle after 9 months in the fridge
Sense of fresh ripeness
Deep sweetness and umami of ripe fruit
Overall, it has a classic taste.
Mellow body with a hint of bitterness at the end.
The label says it has a muscat aroma, but it has a strong sense of ripeness...
I like ripe, but it's a pity that I can't grasp the characteristics of No.3 yeast...
The sweetness spreads softly and the acidity is tangy on the tongue.
The bitter taste is dry.
The bitter taste is dry and dry.
Date of manufacture: November 2023
Sealing date: November 12, 2023