I compared it to Junmai Ginjo, but as a sake novice, I couldn't tell the difference 🤣.
Either way, Imanishiki is easy to drink! LOL!
Ingredients/
Rice (Nagano Prefecture), Rice Koji (Nagano Prefecture)
Rice polishing ratio/59
Alcohol content/16
This is a soft and gentle drink that only Junmai can provide. This is a standard special junmai sake made entirely from rice grown in Nagano Prefecture and polished to 59%. It is delicious both cold and warmed."
Easy to drink, even for sake beginners 😋.
Taste Characteristics
Kinmon-nishiki" rice, which is produced only in Nagano Prefecture, is used for sake brewing and polished to 55%. Please enjoy the mellowness unique to Kinmon-nishiki and the difference from Miyamanishiki.
Information Details
Specified name
Junmai Ginjo-shu
Ingredients
Rice, rice malt
Rice polishing ratio
55% (the highest percentage ever recorded)
Rice used
Kinmon-Nishiki produced in Nagano Prefecture
Alcohol content
16% alcohol by volume
Imanishiki INFINI8 RED
Ingredients: Nagano rice (49% polished rice), Alcohol: 16
Rating 4.4
Shinkoshu No. 557 (Yumemi-nishiki), a sake rice developed by Nagano Prefecture, and Kyokai 1401 yeast are used. The light body and characteristic acidity match the soft aroma, giving this sake a taste reminiscent of neat flowers. The acidity is effective and refreshing.
Warmed sake 55 deg.
Soft touch, fuller and tasty.
Fluffy sweetness and aroma with a graininess
Liquid color is a little light yellow.
Fluffy grain-like sweetness lingers in the mouth
Japanese sake festival
The last bottle I got on my trip to Obuse. It is a sake from Ina, Minami-Shinshu. It is the younger sister of Otamajakushi, which is made with local rice, even the rice paddies are designated.
My impression is that it is similar to Izumibashi, which I drank a while ago. Likewise, it is more balanced and dry when warmed than when cold. I am curious about the difference from the original Imaizumi's regular version and Otamajakushi (^-^-zu).
Yonezawa Sake Brewery in Nakagawa Village, Kamiina-gun, Nagano Prefecture
Not too sweet, not too spicy, easy to drink.
I was also interested in the one with the tadpole label.
☆☆☆☆☆
Aromatic flavor with the sweetness of rice, but with just the right amount of acidity for a refreshing taste.
The mild acidity lingers pleasantly.
I've heard that heating up the sake will bring the flavors together and make it smoother, but it's a nice, well-rounded sake even when served cold 😀.
Ima-Nishiki De Ville
DE VILLE means street corner in French.
Sake aged in whiskey barrels. It has a fragrant aroma of dried grapes. It is a little sour and you can strongly feel the aroma of the barrels in your mouth. The tongue feels numb and hot, just like the aftertaste of distilled sake. However, the gentle sweetness retains its sake-like character.
The portion of sake that evaporates and decreases as it ages in the barrel is called the "angel's share" and the portion that seeps into the barrel is called the "devil's share," but it seems that this sake had an increased alcohol content after aging in the barrel.
Devil's share is getting in......you mean!
Purchased at Ina Kantenpa Garden.
They also gave me a free gift of mint tablets.
Mitchie Makino!
