This sake was recommended to me because it has 21.9 degrees Celsius. The label said to grow it yourself for three years.
But he said he would drink it.
It was served hot and with hiya.
It is a yellow sake, but the hiya is very refreshing.
The hot sake has its original peculiarity.
At 22 degrees Celsius, it is not a sake but a miscellaneous sake.
I will use this as a talking point to say that I drank sake with the strongest alcohol content.
A strange drink. Tastes like a rubber boat, smells like a 6.5mm wetsuit, black rubber not brown, for rubber fetishists, sesame scented.
Some people recommend this drink, so maybe I just don't get it and it's flavorful.
1850 2024/9
Yonemune Yamahai Hashi Special Junmai Unfiltered Nama-shu
Fully fermented, 60% Yamadanishiki from Aichi, Japan
+4 3.2 3 Kura-Yeast 21.3° 24/8 A
Aichi-Aisai City Aoki Shuzo
1800 3850
I didn't hesitate to drink this one because it is 21°.
It has a mild, aged aroma, and the acidic taste is a bit peculiar, but it is soft for its high alcohol content.
It reminded me of AFS 1975, which I had never tasted before, but for some reason I felt nostalgic.
When heated, the flavor becomes mellower and less fruity.
I enjoyed it slowly, sometimes warmed, sometimes cold.
The label is not like Yonemune's, and gives the impression of summer.
The color is yellow like Yonemune. When you drink it, you will feel a strong thump! The label says it is 21 degrees Celsius. I drank it on the rocks. Next time, I'll try heating it up.
It was served heated and without added water.
It has a strong umami flavor. The aroma of grains is very strong and has a characteristic chemical-like atmosphere. Aroma
Sakae Sake Square (5) Cup
This sake seems to be familiar to me.
It is said to be aged for 3 years.
The sake! The impression of the sake is clean and crisp.
Delicious.
Sad news here!
I don't have enough water to drink... I want to go pick flowers...
So, I went to the restroom and took a break to refill water when I ran out of coins.
Dark - the sense of sake comes through and the taste of rice is strong. Slightly green tea or jasmine tea-like nuance. It also has a sense of maturity. The taste is clean and crisp, as is typical of junmai (pure rice). The color is deep yellow. A sake to drink in winter with warmed rice and oden!
It is almost evolving into a mirin (sweet rice wine) with its excessive umami and sweetness.
But still, a hint of freshness keeps it as a perfect sake.
This shock is addictive and makes me want to drink it weirdly once every 6 months or so 👾.
But I don't want to face this sake unless I'm in good physical condition. I think it goes well with a lot of dishes.
It fits the image of the strong and peculiar owner of Okawa Momoyama. From oden to everything else, this is a restaurant where you can have a special experience because of the ingenuity that goes into everything you ask for. You can't help but drink too much. ❣️
Sake strength: -10
Acidity: 3.1
Amino acidity: 2.0
Rice polishing ratio: 60
Alcohol: 17.7
No additive yeast
Motobuden-cho, Aisai City, Aichi Prefecture, Japan
3.8
A dry sake with a lingering aftertaste.
It doesn't feel like a summer sake, but it's good once in a while.
Japanese>English
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