Purchased after being allowed to taste it.
The aroma is subdued and light on the palate, with a spreading umami flavor and little acidity.
The finish is gentle and crisp, and the lingering aroma is rich and unique to Omachi.
Speaking of Omachi, the aroma, umami and complex flavor spread from the moment it enters the mouth, giving it a different taste.
You are using Koku Ryanto 🌾.
The aroma is amazing ‼️
Great balance of moderate acidity and rice sweetness 😀.
The lingering umami and slight bitterness lasts a long time 🌾😋.
I bought it after drinking it at the Icoma tasting.
The guy at the store was lamenting that they hadn't sold a single bottle since it arrived at the time I bought it😅.
It's just my personal thought, but I wonder if the name "Yamazaru" makes people think it's dry and it doesn't sell well 🤔. I think 🤔.
I myself avoided Yamazaru at first 💦.
The initial aroma is sweet like honey.
It is gorgeous, fruity, and slightly sweet.
It feels refreshing at first, but the sweetness comes in at the end. It was just as good as when I tasted it 😋.
I thought it might be 1801 yeast, but it seems to be our own yeast called NK yeast.
It is light, and after that, you can feel the taste of sake! You can feel the taste of sake after that.
It has no sweetness, but the umami is well expressed and delicious!
Lunch drink at soba noodles restaurant.
A cup there (*^^*)
Good aroma, good water.
The bitterness leaves a slight aftertaste.
I can savor it while eating snacks slowly 😃.
Yesterday we had a lot of fun at karaoke, so today we will have a lot of fun at the bath and soba noodles shop!
Kansai Sake-no-wa Year-End Party 2024⑭
This sake had a label I had never seen before and a name I did not know. According to Yasube's explanation, it was bought from the brewery of Nagayama Shuzo, which brews Yamazaru.
Sake brought in by Yasube & Kaorin.
Takadomari Glutinous rice four-stage brewing.
When I heard that it was a four-step brewing, I thought it would be very sweet or very dark, like Furoizumi or Tamagawa, but it had the acidity and umami of junmai (pure rice), and was overall gentle and refreshing.
I had never heard of miyatamamochi (glutinous rice), which is a four-step glutinous rice brewing process.
Thank you Yasube and Kaorin for the delicious sake.
Sake-no-wa Kansai Branch A Year-End Party ⑫
Mr. and Mrs. Yasubey brought their own sake 🍶.
I am confident that Mr. and Mrs. Yasubeyes will never share the same sake!
I've never seen or heard of this one before, but I'm sure you've never seen or heard of this one either 😰.
It's hard to find the brand of sake 😭
Thank you Mr. and Mrs. Yasubeyes 😁.
Purchased at Hankyu Umeda main store on 11/13
Kokuryo Miyako, which is said to be a fantastic sake rice.
It was recommended to be heated (🍶), so that's what I had it.
First, at room temperature.
The first thing that comes to mind when you put it in your mouth is how light it is!
It goes down your throat quickly, and after a little while
After a little while, the umami of the rice gradually spreads.
The aftertaste is crisp with a touch of sweetness
It is crisp without leaving a sticky sweet aftertaste.
When it is heated up
It gives a softer impression.
The taste of rice is quicker and sweeter.
The aroma through the nose is also nice and full!
It is indeed delicious warmed up!
I paired it with sashimi, and it went very well with it because it refreshed my palate without interfering with it. ✨️
Kansai Salmon Roe Bring and Share Year-End Party (11)
Sake brought by Yasube and Kaorin (2)
It's from Yamazaru's brewery.
It seems to be a tax return gift from the hometown.
Made from Miyatamamochi glutinous rice produced in Takadomari
Takadomari seems to be the name of a place, but "taka" means "hawk" and "taka" means "success" in Japanese.
It is an auspicious sake 🤗.
Mochi four-step brewing
It was a little bit light and refreshing, but the umami was strong and gentle 😋.
I tried heating it up, but I thought it would go well with warmed sake!
Japanese>English
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Brands from Nagayama Shuzo
Yamazaru
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