Opened a bottle of sake that my mother had purchased at a liquor store in the station closest to my parents' house, next to the flax cat. It was served with whale (fried with garlic and soy sauce), which I hadn't had in a while. It is an orthodox Toyama sake, but it has a strong rice flavor, and yet it is light and easy to drink.
Made with Yamada-Nishiki, 50% polished rice, 15% alcohol by volume.
Ginban Junmai Daiginjo Banshu 50
Junmai Daiginjyo often seen on Japanease or Rakuten
Junmai Daiginjo often seen at
Clean, dry taste with a bitter aftertaste.
On the day of opening the bottle, the umami is not enough.
After about a week, a little bit of umami
After about a week, a little bit of umami came out.
Personally, it lacks umami, but
but it's good for the cost.
Banshu Ginpan Junmai Daiginjo
Alcohol 15%.
Sake degree +6
Ingredients: Raw material rice: Yamadanishiki
Polishing ratio 50%.
Oh, we drank this at another restaurant just recently.
This time at Sakanasakaba Yuiito in Oimachi.
Slightly spicy, with a classic feel.
Junmai Ginjo
Namaizu
Very good!
Plenty of aroma all the way through, but not too strong.
Just the way I like it!
I drank it with shime saba.
I didn't take a picture of the label.