越弌kasumi. 純米吟醸
uMa
Koshizo kasumi. junmai ginjo
Rice: 100% Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio 60
Alcohol content 13%.
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Brands from Echigotsurukame
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越弌episode2.4
uMa
Koshizai episode 2.4
Rice: 100% Misato Nishiki
Polishing ratio 60
Alcohol content 14
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uMa
Koshizui Junmai Ginjo
Rice: 100% Gohyakumangoku
Rice polishing ratio 60
Alcohol content 15%.
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越弌Episode2.2
uMa
Koshizai Episode 2.2
Rice: 100% Yamae-Nishiki
Polishing ratio 60
Alcohol content 14%.
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ひでゆき
So it's Yamae Nishiki? I guess it is rare outside of the prefecture!
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uMa
I drink sake mainly from Niigata Prefecture, and indeed, this is the first time I have met Yamae Nishiki. I am ashamed to say that I did not even know that it is a sake rice from Nagano Prefecture.
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越弌kasumi.
disk
Slightly alcoholic in aroma
Tingling, sweet and bitter.
Somewhat lychee
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bap
Another brand of Echigo Tsurukame
It seems to be a series of Touji's specialties.
Left: Epsode 1.2, unadulterated, unprocessed
Right: Junmai Ginjo, unfiltered, 15% raw sake
Both rice is 60% polished Gohyakumangoku rice.
The junmai ginjo on the right has a cemedine-type aroma and a refreshing sweetness.
Dine" is a common term among our sake friends. Koshizai was evaluated as an evolution of Dine.
The left one is a softer, so-called "modern" sake yeast yeast yeast yeast yeast yeast.
Melon-like aroma and sweetness
The acidity, which is unique to the sake yeast yeast, is moderate, but it becomes fuller as the temperature rises.
Different types of sake, but both are attractive.
It is interesting to note that the number of mellow, sweet-tasting sakes from Niigata has been increasing recently.
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