Old sake festival continues 😂.
It's the 25BY of Naekaya's alsobe ginjo 🍶.
First, cold sake.
The top aroma is a bit hiney.
It smells like dust or a complete off-flavor feeling.
In the mouth it has a slight sweetness with a hint of hiney aroma😅.
Next, warm it up 🍶.
When warmed, the hiney aroma disappears and the sweet aroma is typical of ginjo-shu.
In the mouth, it has a mild and beautiful sweetness with a clean aftertaste as if it were aruzoe.
It was a different sake when heated.
It was quite delicious 🍶✨️
Location Toyama Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol percentage 16°.
Sake mother
Sake strength
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1.5 Steamed rice, fresh cream
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 1.5
Sweetness 1.5
Bitterness 1.5
Dryness 2
Lingering sweetness separate from alcohol
Impression Fruity, light, medium dry
A balanced medium-dry sake that is not too oily.
It will be useful as a mid-meal sake.
6/10
This label seems to be a reissue of Naekaya's label.
I wonder if it was always a red label.
It is a junmai daiginjo unfiltered nama sake, but it still has the dryness of the Naokaya style.
It is a bad way of putting it, but I think this kind of difficulty in drinking is what makes it so attractive.
Toyama vs. Fukui for some reason at Shikisai Niigata Ekimae, a private room izakaya. First up was Naekaya, brewed with Yuyamanishiki. It was delicious. It is authentic.
This is also recommended by the waitress.
This is the first time I went in this restaurant, but there are many kinds of sake and the fish dishes are delicious. ☺️
