Shinanonishiki Dairokuten Junmai Unfiltered Nama-shu 720ml
Rice used: Pesticide-free Koshihikari
Rice polishing ratio 91
Alcohol content: 16%.
This sake is not polished. However, the yield must be reduced because of the lack of pesticides.
Open the bottle flatly without any previous knowledge.
A light sweetness spreads first. Well, it is refreshing and delicious😋.
I had no idea it was unpolished Koshihikari until I checked the specs.
Shinshu sake is very deep 😆.
It is served at an izakaya (Japanese-style bar).
It is refreshingly sweet and has no sourness.
The flavor of the rice stands out from start to finish.
It goes well with sushi and crab.
［Shinanonishiki Junmai Ginjyo Nama Shu, pressed in the morning of Tachiharu]
IngredientsRice : (Nagano rice), Rice malted rice (Nagano rice)
Rice variety : 100% Miyamanishiki
Ingredient rice growing area : Yamamuro, Takamichi-cho, Ina-city, Nagano pref.
Rice Cultivator : Agricultural Cooperative Yamamuro
Producer : Miyajima Sake Brewery
Prefecture : Ina City, Nagano Prefecture
What is "Risshun Asa Shibori"?
Risshun, February 4, is the first day of the year on the lunar calendar. The sake brewery starts preparing for the morning pressing on the night of Setsubun, and the fresh sake pressed in the early morning of Risshun is called "Risshun Asashibori". The sake is brought from the brewery, purified at a nearby shrine, and delivered on the same day after being purified by the priest of Hotaka Shrine in Azumino City, who prays for the good health, safety, and prosperity of the family and business.
It came again this year. But still, how soft it is. I am not the only one who thinks it is different from previous Chogen. Usually, because of its concept and production method, it has quite a few quirks. That peculiarity changes with time after the bottle is opened. That is what I look forward to. This time, the peculiarities are less. I would like to say that it is underpowered, but my heart is filled with anticipation.
I drank the hi-ire of 2024BY. I had high hopes for this one, as I often prefer the hi-ire version, but the nama-shu was superior, except when heated!
I didn't realize how much better the nama-shu was!
I usually prefer it after the fall, and often enjoy it connected, but I'm in trouble ^_^,
It's the second day and already the change is amazing. It is now a different sake. The umami has come out in full force, and it is easy to drink. The second half of the bottle is supported by the tasty flavors.
Shinanonishiki Active Nigori Restoration House (Ijaya)
Apparently the name of a producer who grows low-pesticide Miyamanishiki
Fresh, sweet and sour aroma
Pear, grape, lychee, chardonnay-like
Soft and sweet on the palate with acidity, bitterness and amino acids.
Silky on the tongue
As the day goes on, the sweetness of the wine increases
to a thick, creamy, gutsy nigorigo.
-The umami comes first, the nourishment comes later. Not bad. This is not normal. The savory flavor continues. But with time and food (saltiness), the taste is always enhanced. Some people may not like this sake when drunk alone. But if you drink it with food, you will definitely enjoy it. I would buy it again if I find it in a store.
A very dry, raw sake!
Just as it should be. When you drink it, it has umami and smoothness, and as you drink more and more, the spiciness and nourishment come on top. When you add saltiness, the umami flavor comes through and it becomes more vibrant. I would like to try it with a variety of meals.
