Refrigerated to sub-zero immediately after squeezing and bottled
Polishing ratio 60
16% Alc
The freshest of today's three freshly pressed bottles, with a slight effervescence on the palate.
It also has a slightly herbal impression.
Sake that is full of energy. The sweetness of rice and rich grape aroma spread out, and it is cut off with strong acidity and dryness.
(Added 6.11.2024) The alcohol aroma and the burnt aroma were strongly felt. Lingering apricot bean curd flavor.
💠
Ingredients:Rice (Hyogo Prefecture), Rice malt (Hyogo Prefecture)
Rice used: 100% Yamadanishiki
Alcohol content: 16
I bought three bottles of this year's Kiban from last year's Kiban still in the cellar 💦 because I bought three bottles last year.
It has a good balance of sweetness and spiciness, and leaves a clean spiciness in the mouth after drinking, which is good because it doesn't get in the way of eating rice, even if you have a second serving as it is.
It is not a modern taste, but it is a sake that you can drink once in a while and realize that sake is delicious after all.
Tamba City, Hyogo Prefecture. Yamana Sake Brewery Co.
Okutamba Special Junmai Yamadanishiki
Attracted by the signs for Honei, Kozutsumi, Koitaki, Arima Sakura, Arima no Sato, and Rokko Beer near Arima Onsen Station on the Rokko trek, I entered "Maesawa Sake Shop" and bought this small bottle, as I was exhausted and my luggage was heavy.
Recently, a liquor store in my neighborhood started selling "Chitose" and I found "Okutanba", so I drank it.
I drink it cold.
The top-tasting aroma was unexpectedly slightly fruity and sweet apple aroma.
The mouthfeel is hard and clear, and the flavor is blurred in the mouth, but after swallowing, the aroma on the nose opens up to a robust umami. The sweetness is also moderate, and the aftertaste is slightly acidic, and then it is slightly tangy.
The label is retro and classic, but the taste is not so classical and easy to drink.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Yamadanishiki
Polishing ratio:60
Alcohol content: 15 to 16 degrees Celsius
Good morning 😃.
Okutanba, the reservations for the wooden tickets have started! It's only for one bottle and the price increase was still unavoidable 💦.
Hi Ane-san, I just checked the web store when I heard you started to pre-order 😳I'd like to try the wooden tag, but only one bottle is a hurdle 😅The price is a bit expensive, but maybe for family use during the New Year's holidays 🤔.
This is my first time drinking Okutanba 🍶The aroma is subdued, the sake is light and clean, with a soft sweetness and a short, sharp finish 😊It goes well with Kaisendon, another bottle I want to drink again ✨.
At Bosei in Nagahoribashi
Okutanba Junmai Namaisake
Dry but mellow.
I drank it with a dish, but I was too drunk to taste it or write it down, and I forgot whether it matched or did not match as a pairing.
When I come to this restaurant, the owner is happy to serve me a variety of sake, but at the same time, I drown in alcohol.
I probably drank 2.3 liters of cold sake.
Be careful opening the bottle: ⚠️
It sprays out about as much as champagne correctly lol (I spilled some and it was a waste 🥲)
It tastes sweet and even if you don't like alcohol I think it will be fine ✨It's quite fizzy and delicious 😆.
The label and naming is kind of cute too 😬.
drinking at home