Banshu Ikkyo, which I haven't been able to buy much recently. I found a bottle of Orikarami and bought it immediately.
I left it in the refrigerator for a day before opening the bottle. It did not blow out.
The taste is smooth on the palate. It has a moderate sweetness, like calpis. Very tasty.
Banshu Ikkyo Daiginjo Yoshikawa Yamadanishiki 40 JSP Limited Nama .
Today we will have Banshu Ikkyo from the set of 5 bottles purchased at the renewal announcement session of UTAGE.
Taking advantage of its location in Hyogo Prefecture, the brewery polishes the Yamadanishiki produced in Yoshikawa in the Special A district to 40% polished rice, and uses a gravity system that takes advantage of the difference in elevation in the brewery to ensure a stress-free process from top-bottling to bottling by gravity alone after the vatting process. This time, it will be served freshly pressed.
It has a muscat-like aroma, and its sweetness and umami are elegantly balanced. The aftertaste is beautifully clean and crisp.
I think this is the first time I have had a fresh Daiginjo, but the harmony of freshness and balanced flavor was fresh and fresh!
Banshu Issen's new sake on the lees, which I wanted to drink.
Hyogo Kitanishiki is used.
It has the freshness and volume of new sake, and a slight bitterness at the end.
A bottle with exquisite balance.
It tastes like melon and has a gassy feeling, just like a melon soda.
However, it also had a sour aftertaste and was refreshing, making it a good match for strong flavored meals.
I had simmered, saikyo-yaki, and beef bowl, and it went well with all of them!
As a sake novice...I learned a lot about sake from this one. As soon as I put it in my mouth...I was filled with a sense of heaviness as if gravity had tripled in my mouth...and then it disappeared with a moderate tingling sensation...I could feel that this is what dry sake is all about. This is what dry taste is all about...I could feel it. I would like to drink it again in the future when I want to remember the dry taste.
The overall aroma is subdued, with a lactic acidity and gentle ginjo aroma.
The taste has a sharp and dry finish. There is a slight gasiness that can be felt on the tip of the tongue, and while bitterness dominates, there is also a gentle sweetness that leads to a sharpness. It also has an element of acidity, which can be felt more strongly when the temperature rises a little.
What is a "fresh" finish?
Freshness? Freshness? All of these are soft and fluffy, but we have to rely on our own subjective judgment. But does this dry, lingering sweetness felt in the back of the throat feel fresh? (similar to the way you feel the sweetness in the aftertaste when you eat a sea squirt)
There are various theories about the roots of Watabune No. 2 (short stick ferry), but it is also fun to drink it while thinking about them.
Shin Gin milled rice is also often heard of these days. I am aware that it is Satake's original form of polished rice, but I wonder if Shin Nakano is also doing some kind of original form of polished rice?
It was an interesting bottle of sake because it could be made with only these two elements.
Please try it.
