Banshu Ikkyo, first time 🍶desu!
I have recently developed a taste for dry sake, so I chose this summer sake 😄.
The rice used is 100% Yamadanishiki from Hyogo Prefecture. The rice is 100% Yamadanishiki from Hyogo Prefecture and is called "Shin Gin Seibai" (flat polished rice), which is a high-precision rice polishing technique that produces a clear, clean sake.
Polishing ratio is 60%.
The alcohol content is slightly low at 14 degrees.
When poured into a sake cup, it has a smooth and clear taste.
When the bottle is opened, the aroma is fruity with a hint of muscat.
When you take a sip, it has a very smooth, watery mouthfeel. First, fruity sweetness and acidity like white grapes spread over the tongue.
The sweetness is not too sweet, and the elegant sweetness and acidity spread quickly in the mouth. The refreshing flavor is impressive.
It has just the right amount of umami without being too sweet. Very easy to drink, it is a good sake that will make you drink more sake.
Banshu Issen, you will want to drink the rest of the lineup 😍.
☀️
Sweetness is minimal 😐.
Almost no fruity 😑.
The umami of the rice 🌾 glides down the throat.
Although there is little ginjo aroma and it is plain, it is a hard and fine dry type typical of Hyogo.
You can tell the quality of the workmanship 🤗.
Is it a new dry style called summer dry 🤔?
The road to becoming a dry meister is a long one... 🤣
Hi Jay & Nobby 😃.
We've been waiting for your comments on ❗️ and we hope you'll try this one 😁.
I would like you to find out if this new benchmark in the dry wine industry called "Summer Dry" is really the real thing 😆.
I was first surprised when the cork popped out like champagne even though I didn't do anything. It is not too sweet, a little sourness comes out and goes with the sweetness to the end. It is easy to drink.
