Strong attack.
Fluffy, apple-like aroma,
Then, sweetness, followed by bitterness. Sourness comes later.
Slightly chemical.
The taste has structure and freshness.
The sweetness of the rice is enhanced and delicious when paired with a sour side dish.
Masurao
More umami than matured type
Rice polishing ratio 91%, Rice used: Nagano rice, Rice malted rice
Alcohol 15%, Sake degree +2.0, Acidity 2.2
Mellow and dry
Production month: 23,March Shipment month: 23,November
The first bottle purchased for trial
Fresh acidity and lactic acidity, firm rice flavor, light amber color.
It goes well with hard cheeses like Parmigiano when cold, yakitori liver (sauce), miso flavored nabe, cucumber in tamari, and other solid tasting dishes.
Warm it up with a hot sake to remove the acidity and give it a refreshing taste.
This was my first low-milled sake and it was delicious with a robust flavor.
Gift from Mr. Hayashi Tokushima: ❗️
The fragrance is calm, brandy-like, and luscious.
a faint citrusy fresh aroma: ⭕️
Moist mouthfeel
Soft sweetness
Fresh citrus acidity ⭕️
Creamy and minerally on the finish
Complexity with bitterness
A little hard on the palate, so we'll have to wait and see.
Day 2 Okay, it's opened up ❗️
Lingering finish is cohesive and pleasantly complex: ⭕️
Grown in Yamamuro, Takato Town, Ina City
100% Miyamanishiki rice suitable for sake brewing, grown under contract with reduced use of pesticides.
100% Miyamanishiki rice suitable for sake brewing, grown under contract with reduced use of agricultural chemicals.
Cultivator: Agricultural cooperative "Yamamuro
Polishing ratio 60
Alcohol content 17%.
I bought it because I was unusually curious about the label-less, & my faith in Nagano sake. going in with a heavy heart, is it good?
Jacket value ... 2/10
I felt Shurado.
Ki ... 16/20
The hue is a little bit hazy, and the smell is suppressed, but the fruity component is unexpectedly high.
When I take it in, I feel the stimulation from the tip of my tongue, sweet and delicious...it's so good!
Sei... 17/20
The acidity and Alc-derived tingling on the tip of the tongue is rising, but the sweet and umami are also well balanced.
Turning... 15/20
The sublimation smell is subtle yet strong, with a vanilla malt smell.
Yui ... 12/20
The sweetness has good staying power, but it doesn't go well with the bitterness.
Costa ... 7/10
The taste and intoxication level are perfect for drinking at home.
The lingering Alc aftertaste lasts from beginning to end.
69 points
It should still be able to score more points, but if the bitterness (from the Alc) and the acidity that follows it can be controlled a little more, it will be a must for the top ranks!
Shinano-Nishiki Risshun Morning Squeeze, which we drink every year!
This year, too, I was able to drink it in Risshun!
It has a rich sweet flavor.
The spiciness also appears and it is crisp and clean!
It is delicious this year, too!
Sour, not too sweet, refreshing but not too schwaggy.
Interesting taste.
I warmed it up at the end and it tastes good too.
Rice polishing ratio 71
Alcohol 17%.
Rice used: Yamae-Nishiki produced in Arai, Ina City
Production date: December 2023
Shinanonishiki Chogen S91 Junmai Namaishu, Miyajima Sake Shop, Ina City, Nagano
First of all, it was served cold. Very tasty.
But the liquor store where we bought it recommended warming it up.
It certainly has a fuller, richer flavor with a sweeter, deeper taste.
The simple bottle caught my eye and I bought it.
There were several kinds of bottles, but I thought I could taste the umami in this 91% polished one.
It has a gentle aroma, and is a deliciously refreshing type of sake. Just the way I like it. I think it tastes bitter right after taking it out of the fridge, but as it gets closer to room temperature, it becomes more to my liking.
Opened February 5, 2024
Purchased at the brewery
Cold: rice complexity, poncake-like sweetness, refreshing acidity, a bit of garland chrysanthemum-like bitterness, but overall softness like a gently enveloping pear 🍐.
Warming: smooth ❗️ softens further ^ ^ fluffy like cotton candy 🥰Heating is the best 🌟.
The president of the brewery was also a scientist 😁.
The conversation was so much fun ☺️
