🍶🍶🍶🍶
Rice: Hachitan-Nishiki
Rice polishing ratio: 60
Fermenter: Association 1401
Sake Degree: ±0 degrees
Acidity: 1.6
Alcohol content: 15
The first words out of your mouth are "Delicious!" 🍶 The acidity is combined with the umami of the rice to create a clear and refreshing taste. It has a refreshing mouthfeel, just like a summer sake. I drank it up as fast as I could today 😅.
However, as the temperature rises, the umami disappears. The bitterness comes forward, so drink it the way you like it.
Personally, I prefer it chilled 😊.
It is the first time for us to taste a sake made from Sako Nishiki rice, a local sake rice from Ounamachi, Shimane Prefecture.
It has a classic flavor, with a moderate sweetness and a characteristic acidity. It is full-bodied, as is typical of sake from the San'in region, but it is delicious without any peculiarities.
Sake of the Day
Honorable Ikezuki
Super Dry Junmai Hachitan-Nishiki 65
Shiboritate Nakadori Hon Nama
Rice：100% Hachitan-Nishiki produced in Miyoshi City, Hiroshima Prefecture
Rice polishing ratio: 65
Alcohol content: 17%.
Sake meter: +10.0
Acidity: 1.6
Yeast used: Association No. 701
I bought this sake on the recommendation of my brother at the liquor store.
Even before drinking it, my wife said it had only a delicious aroma.
It was actually delicious.
The flavor spreads in the mouth, and as the description says "super dry", the sharpness is excellent and there is no excessive alcohol content.
I am sure it would go well with sashimi!
So, I will buy some sashimi tomorrow.
This time it is white,
Hachitan Nishiki.
It has a tangy, slightly spicy taste with the flavor of rice,
It is delicious with a slight bitterness in the aftertaste.
Every time I go to the towns of Ounan and Kawamoto, I buy Egoma Tofu, but not this time,
This time, however, I bought the egoma-tofu, which I had always been interested in but had been reluctant to buy because of its high price,
I bought it.
I'll have two more kinds of bottled cups before I'm done,
Let's go for it slowly.
