The first thing that comes to mind is a sour taste with a delicious flavor,
After the flavor of ripe apples, the taste of mellow rice and mirin (sweet sake) spreads on the palate,
After that, the flavor of rice and mirin (sweet sake) spreads in the mouth as if it were cooked in a mellow way.
It is mellow, but the acidity is refreshing and gives a juicy impression.
It is delicious. This is a good everyday sake.
Not too much, not too little
Kameko-Kanabishi, perhaps a brand I have never had before?
But when I looked it up on Sake-no-wa, I found that I had had Miyamanishiki at a self-serve sake store in Kushiro in the past!
There, it was described as a fruity sake, but this Yamadanishiki seems quite heavy!
I was expecting a more fruity sake, but it was not to my taste!
The other day, Fukurokuju was on a TV program!
The main dish at that time was crab fried rice!
So I asked him to make me a half portion to end the meal!
They put quite a lot of hairy crab meat in it, so it was full of crab-like texture 🦀.
I am almost out of the rest of my sake!
Let's drink the last kind and call it a night!
extensive knowledge
Rice: Yamadanishiki
Rice Polishing 50%.
Alcohol content 17-18
I had never seen this sake before, but I thought it was from Saitama.
I have rarely had sake from Saitama, but this is a well-balanced, unfiltered, unpasteurized sake.
It is not too rich, not too aromatic, not too peculiar, and not too distinctive, but it is safe to drink.
I like the taste, but there is nothing memorable about it.
Kazo. I can't read.
Hanabishi. Probably called Hanabishi.
Kamekou. For some reason, I can read it with confidence.
Hanabishi. I can drink it. It is delicious.
Stars
I took the liberty of scoring it 62 points.
Unfortunately, it was not my type. I don't know about you, but I think it's risky to recommend a bottle of sake. It has a unique taste, like that of old sake, like burnt sake that has been stored improperly. I don't know if this is due to the liquor store's management, or the carrier's poor storage despite the cool delivery, or the brewery that produces the unique taste....
It is delicious when mixed with sake that has a strong acidity.
I don't know if it was kept in a cool store or if it was stored in a cool store that produces a unique flavor... but it is good when mixed with sake that has a strong acidity.
This is a good way to enjoy sake that you don't like. This is the kind of collaboration that can only be done at home.
It's a forbidden move, but I thought it's not a no-brainer. No?
Sake connoisseurs may be offended.
