☀️
This is a label 🏷️ with a "don't look at me" kind of swallow.
Comes from a clean pear🍐 like sweetness at first, with bitterness at the end.
Deep in flavor but easy to drink😊.
Today's sake is "On a night like this... Yamame" Junmai Ginjo from Kuromatsu Senjo in Takato, Ina City, Nagano Prefecture❗️
The aroma is a subtle sweet scent of ginjo❗️After a sip, the taste is mild, followed by a touch of astringency❗️And then a fruity ginjo aroma escapes through the nose❗️❗️A good sake for a mealtime drink⭕️
At the usual restaurant
We had it after Daishichi.
It has a fruity aroma typical of daiginjos.
The soft sweetness was harmonized with the bitterness that came after it.
It was very good. ☺️
The side dish was fried squid and zucchini with sake-soy sauce.
#YOMOYAMANAGANO Light, clean, and clear, with a gradually spreading sweetness and flavor. It is very tasty, but it is probably no longer available. It is said to be a limited production. I hope they make it again.
Limited Edition Kuromatsu Senjyo Junmai Daiginjo Yamae Nishiki 40 Namogen Sake R6BY" by Senjo Co.
The "Sankenishiki", a new variety of rice for sake brewing developed by Nagano Prefecture as a possible alternative to Miyamanishiki, is polished to 40% to achieve a "delicate" and clear sake quality. The Association No. 18 yeast produces a mellow, fruity aroma reminiscent of hot fruits. The freshness and umami of the rice that can only be achieved with unadulterated sake stand out, and the smooth texture and elegant sweetness harmonize well with each other. The deep aftertaste is pleasant.
To be continued.
Rice: 100% Yamae-Nishiki from Inadani, Shinshu
Rice polishing ratio 40
Alcohol content 16%.
Sake degree -10
Acidity 1.4
Amino acidity 0.7
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