It was warmed to lukewarm because it was awarded the gold medal for warmed sake.
Hmmm! It's a taste that you may or may not like.
It has a peculiar taste😅.
This is also an experience 😊.
I want to know the taste of various alcohols and find my own special one: ✨️
Lactic acid origin, acidity, and smoky(?) flavor typical of Yamahai. It has a smoky(?) flavor.
The sweetness is moderate and the body is light.
It is a classic but light Yamahai, a type not often seen.
At Sumiyoshi, a famous kishimen stand-up restaurant. It asserts itself without losing the strong miso flavor, and I love the feeling of drinking local sake.
Daiginjo only released at the Anjo Tanabata Festival
35% polished rice
Purchased straight from the barrel
The rice is Yumeginko, a cross between Yamadanishiki and Wakamizu from the Gohyakumangoku lineage.
The aroma is well developed, but not fruity.
The finish is typical of Aichi Prefecture, where the umami of the rice is well conveyed.
Yumeginko has a sharpness, but this time it has a woody aroma or a lingering cloying taste.
It has more umami and roughness than most daiginjos, so it is more of a food wine, and is best with dishes that use miso or sashimi.
Recommended to be served cold.
A wide-bottomed sake bottle is better than a wine glass because of its acidic aroma.
Yesterday, I drank the honjozo version of this sake, but it was junmai sake, so I felt like I was drinking rice. Is it any wonder?
It is easy to drink, with the sweetness of freshly cooked rice and a slight sweetness that is similar to that of highly saccharified candy canes.
It is sweet, but light and easy to drink.
The Honjozo that I drank yesterday was a little heavier and had more umami and sweetness.
It seems to be a sake made by re-cultivating Nihonbaru in Anjo, the place of origin.
It has the freshness of nama-shu, but the flavor of rice is strong. There is a slight alcohol taste.
